Another 15 minute dinner using Israeli Couscous

1 cup dry Israeli couscous
2 chicken sausages
1/2 red bell pepper, sliced and chopped
5-7 asparagus spears, chopped
2 tablespoons olive oil
2 teaspoons garlic powder
1 “shake” Cayenne pepper
Salt and Pepper to taste

Cook the Israeli couscous according to the package directions.

While the couscous is cooking, remove the sausages from their casings and put them into a large saute pan or griddle pan. Break up the sausages with a spatula (or crumble them with your fingers as you remove the casings) and cook until thoroughly browned.

Add the bell pepper, asparagus, olive oil, and spices. Stir to coat and then brown everything nicely. When the vegetables are cooked, but still firm (don’t overcook them), about 5-7 minutes, dump them into a large serving bowl.

When the couscous is ready, add it to the vegetables and sausage. Toss everything together and serve immediately.

Seriously, this should take about 10-15 minutes and it tastes darn good. I added a little goat cheese at the very end, but that’s just because I like goat cheese. It would be just as good without it or with Parmesan instead. Whatever floats your boat.

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