Apr. 8, 2016

Couscous with kale, sausage and chickpeas

1.5 Cups couscous

1 large italian sausage

1 bunch kale

1 can chick peas

1 bunch spiring onion tops

1 tbsp vegetable bouillon concentrate

olive  oil

balsamic vinegar




Bring  3 cups water to a boil in a kettle. Meanwhile in a saute pan heat up the sausage ( remove from casing first) Once the sausage is browned, add chopped kale. Reduce heat to medium and cover and cook 5 minutes. In a large bowl add couscous, 3 cups boiling water bouillon concentrate or cube kale and sausage mix and cover with a tight lid and let stand 5 minutes. Meanwhile in a mason jar add 2tbsp balsamic vinegar, 4 tbsp olive oil, 1 tsp mustard,1 tsp  honey and a pinch of salt and juice of half lemon. Close tightly and shake vigorously to blend. Once the couscous has been standing for 5 minutes add the dressing and chopped green onion tops, a can of chick peas rinsed and drained. Stir to combine everything. Enjoy a healthy and hearty meal. Makes 6 servings.