Petit pasta salad with kale and chicken sausage

Petit pasta salad with kale and chicken sausage

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February 10, 2018


1 container Taking Stock Bone Broth, Classic Salted

1 cup Israeli couscous (also called pearl couscous)

1 12-ounce package pre-cooked chicken sausage (we used Smart Chicken Andouille)

1 bunch purple kale

1 tsp olive oil

2 roasted red peppers, canned

4 oz. feta cheese


1In a medium saucepan, bring the Taking Stock Foods Classic Salted bone broth to a boil over high heat. Add the couscous. Turn the heat down to medium low. Cover the saucepan and cook for 10 minutes. The couscous will absorb all of the broth and be tender.

2While the couscous is cooking, slice the sausages into bite-sized coins. Remove the stems from the kale and chop or tear it into bite-sized pieces.

3Pour the olive oil into a large pan and heat over medium heat. Add the chicken sausage and cook for 5 minutes until beginning to brown. Add the kale, toss with the sausage and cover the pan with a lid. Cook for an additional 3 minutes.

4Slice the roasted red peppers into long strips, then slice crosswise to create pieces resembling short matchsticks.

5At this point, you may choose to set aside a small amount of couscous for picky eaters or to add to future meals.

6In a large bowl, combine the remaining couscous, the sausage and kale mixture, and the roasted red pepper. Crumble the feta cheese over the ingredients and toss to combine. Serve warm or at room temperature.


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