Sausages / Entrées

Israeli Couscous Risotto with Peas, Sausage

with Andouille Sausage - Pork Sausage with Spices

​2 servings


3 links, sliced into discs Andouille Sausage

​1 cup Israeli couscous

3 cups chicken stock

2/3 cup fresh peas

1 tbs butter

2 tbs olive oil, divided

1/4 cup fresh parsley

salt and pepper


​In a medium saucepan over low heat, bring chicken broth to a simmer - keep warm. In a small skillet, heat 1 tbs olive oil over medium high heat until shimmering. When hot, add sausage slices and sear, undisturbed for 2 minutes. Flip sausage, cook an additional 2 minutes on opposite side. Reduce heat and cover to cook through, an additional 3 minutes. Remove from heat and set aside.

In a separate skillet, over medium heat, warm remaining 1 tbs olive oil. When shimmering, toast couscous until lightly browned, about 5 minutes. After couscous is toasted, add 1 ladleful of chicken stock, stirring vigorously. Continue stirring until stock has been absorbed. Add next ladleful of stock and repeat process until all 3 cups have been absorbed (about 8 ladlefuls and 25 minutes). When all stock has been incorporated, add peas and sausage. Stir to combine. Finish with addition of 1 tbs butter and salt and pepper to taste. Serve immediately and enjoy.

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