Loaded with sausage, chicken, and lots of vegetables, this one-pan dish is as filling as it is easy! This fun twist on classic Paella uses couscous instead of rice for a 20-minute dinner recipe.
Yep, you read that right. TWENTY MINUTES.
It’s like a gift sent straight from the dinner gods.
How is this possible, you ask?
Well, first, there’s not a lot of prep work involved. Just slice some kielbasa, dice a red pepper, cut up a chicken breast, and mince some garlic.
I’m a huge fan of using the least amount of dishes as possible, so I use just one cutting board and one knife by starting with the garlic, then dicing the pepper, slicing the pre-cooked kielbasa, and finishing with the raw chicken. Easy peasy!
As with probably 80% of the things I cook, I used my favorite cast iron pan to put this together.
This is a great recipe to keep on-hand for those nights when you forgot to make any plans for dinner. I love keeping kielbasa in the freezer because it’s pre-cooked and thaws in a water bath in just a few minutes time. Even if you don’t have any chicken in the house, I bet you have some random leftover vegetables and perhaps even a bag of peas in the back of your freezer.
Four very hungry people could demolish this pan pretty easily, though in my house it made three dinners and three lunches. I think it tastes better the longer it sits in the fridge and soaks up all those tasty flavors!
Enjoy this hearty dinner, my friends!
Here’s the Recipe!
- 2 cups low-sodium chicken broth*
- 1 1/2 cups dry couscous
- 1 (10-12 ounce) bag frozen peas
- 1 tablespoon extra virgin olive oil
- 1 medium red bell pepper, diced
- 6 ounces sliced kielbasa
- 1 large chicken breast, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups halved cherry tomatoes
- 1 lemon, cut into wedges
- Bring the chicken broth to a boil in a small saucepan. Once boiling, turn the heat off and stir in the couscous and peas. Cover and let stand for 5 minutes.
- While the couscous is cooking, heat a large skillet over medium-high heat and swirl in the oilve oil. Add the pepper and kielbasa to the pan and arrange in a single layer as much as possible. Allow to brown for 5 minutes undisturbed. Add the chicken pieces, garlic, salt, thyme, and pepper. Cook for another 5 minutes until the chicken is cooked through. Turn the heat off.
- Fluff the cooked couscous with a fork and transfer to the skillet along with the halved tomatoes. Use a wooden spoon to fold the ingredients together. Serve with lemon wedges for squeezing.
*Or use 1 (14-ounce) can of broth + 1/4 cup hot water
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 428 Total Fat 18g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 12g Cholesterol 57mg Sodium 799mg Carbohydrates 43g Fiber 4g Sugar 5g Protein 24g