Sausage, Spinach and Corn Cous Cous or Quinoa

I adapted this from a skinnytaste.com recipe with what I had on hand and I am so glad I did. My daughter loves cous cous and she really likes this recipe. Her favorite cous cous is from a box (sigh) so I’m especially glad to have this from scratch version up my sleeve, although I still make the one from the box on occasion too! My boys really like this meal too, and I like it because it is simple and quick and it is a one pot dish so it’s easy to clean up. I recently tried this with quinoa and we all liked how that turned out as well. My kids prefer cous cous, but I like it both ways. Quinoa requires less liquid so it can turn out a little soggy if too much liquid is added. I’m still working on the exact amount of liquid and it changes based on the amount of liquid that comes off the sausage so this is still a work in progress… It still tastes good, but the texture can be a little soggy! However, both ways, this is on our busy weeknight meal rotation.

Ingredients

• 1 pound breakfast sausage (Shadygroveranch.net)
• 1 medium onion, diced
• 1 can sweet corn, drained or 1 1/2-2 cups frozen corn
• 1 1/2 cup cous cous or quinoa (quinoa requires less liquid)
• 1 1/2 – 2 cups chicken bone broth (quinoa requires less liquid – try cooking quinoa with 1-1/2 cups broth)
• 1/4 – 1/2 cup fresh grated parmesan depending on taste
• 3 cups spinach
• salt and peper to taste

Directions

Brown sausage and onion in dutch oven. Drain sausage if there is a lot of liquid.

Drain the corn and add to the pot and sauté for a few minutes.

If using cous cous, add cous cous and 2 cups chicken broth and bring to a boil. Cover, turn off heat, let sit for 5 minutes or until liquid is absorbed.

If using 1 1/2 cups quinoa, add quinoa and 1 1/2 cups chicken broth and bring to a boil. Cover and let simmer for 20-30 minutes (checking periodically for doneness) or until quinoa is cooked well and liquid is absorbed. Turn off heat.

Add spinach and mix in until wilted.

Add parmesan and salt and pepper to taste. You may not need salt and pepper if your sausage adds a lot of flavor.

Serve warm.