We've always been intrigued by Israeli couscous & have been wanting to try it for a while. We found this recipe in the Today's Kitchen Cookboook, similarly to some of our most recent posts. The original recipe called for penne pasta, but we thought it'd be a good recipe to sub the Israeli couscous in. It turned out delicious! Israeli couscous definitely tastes like little pasta balls, more so than regular couscous. The ingredients complimented each other perfectly, they offered just enough flavor so that a traditional pasta sauce was not necessary.
- 1 lb. spicy Italian sausage
- 1 tbsp. olive oil
- 8 oz. broccolini, chopped (about 6 cups)
- 1 large leek, cut into 1/4-inch slices (about 1/2 cup)
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup jarred roasted red peppers, drained and chopped
- 6 oz. Israeli couscous
- 1/4 cup fresh basil, torn
- 1/2 tsp. black pepper
- 1/3 cup freshly shredded Parmesan cheese
- Cook couscous according to directions; drain & set aside.
- Meanwhile, fill a large skillet with 1/2 inch of water. Bring to a boil. Add sausage links & cook covered for 8 minutes. Remove from heat and cut into 1/2 inch slices once cool enough.
- Put sausage back in skillet & cook over medium-high heat 2-3 minutes or until brown. remove sausage from pan & set aside.
- Add broccoli, leek, and garlic to skillet. Cook, stirring until leek is tender. Stir in sausage, chicken broth, and roasted red peppers. Bring to a boil, then reduce heat.
- Cover and simmer for 2-3 minutes until brocollini is crisp-tender.
- Add mixture to pasta. Mix in basil and black pepper. Toss gently to combine. Top with the cheese and serve.