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Mediterranean Chicken and Sausage Couscous Pot

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“Rachael Ray”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
  2. Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
  3. Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
  4. Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
  5. Stir in the couscous and cover the pot with a tight fitting lid.
  6. Turn the stove off and let the pot sit covered for 5 minutes.
  7. Remove the lid and add the parsley while fluffing the dish with a fork.
  8. Serve immediately, making sure everyone gets a sausage link.

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