Compliments of Chef Michael Cech, Weber Grill, Chicago, IL
Serves 4
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Apple & Maple Chicken Sausage, medium dice
|
| 1⁄2 cup | Israeli or regular couscous |
| 3⁄4 cup | Dried currants |
| 1 tsp. | Garlic, chopped |
| 1 | Red apple, roughly chopped |
| 1 | Small red pepper, roughly chopped or julienned |
| 2 | Scallions, sliced into 1⁄8 pieces. |
| 1/2 cup | Carrots, grated |
1/4 cup
| Pine nuts, toasted |
| 2 tsp. | Lemon juice |
| 1⁄4 tsp. | Cinnamon |
| 1⁄8 tsp. | Cayenne pepper |
| 1⁄4 tsp. | Salt |
DIRECTIONS:
- Prepare couscous according to package directions & set aside.
- Sauté garlic in a medium braiser for 30 seconds; reduce heat to low.
- Add grated carrots & currants; cover pan with foil & steam for 5 min.
- Add couscous, stirring constantly to break up any chunks.
- Add remaining ingredients, continuing to stir.
- Heat Sausages by Amylu Apple & Maple Chicken Sausage; fold into couscous mixture and serve immediately.
