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| Chicken Sausage and Couscous Salad |
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8 thick chicken sausage (1 ¼ lb.) |
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1 ½ cup prepared chicken stock |
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1 ½ cup couscous |
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1/3 cup finely chopped preserved or fresh lemon peel |
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1 medium red bell pepper sliced thin |
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10 ½ oz. can chickpeas rinsed and drained |
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1cup pitted large green olives halved length wise |
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1 cup loosely packed fresh cilantro |
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1 small white onion sliced thin |
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1/3 cup lemon juice |
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1/3 cup olive oil |
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Cook sausage on heated oiled grill or grill pan until browned and cooked through. Drain on paper towel slice thin. |
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Mean while bring stock to a boil and remove from heat. Pour in couscous cover let stand 5 minutes or until stock has been absorbed, fluff with fork occasionally. |
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Place sausage and couscous in large bowl and add remaining ingredients toss gently to combine. |
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Serve buy itself or on top of some Boston Bibb lettuce leaves. |
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| | Per Serving 57.2 g. fat / 983 cal. |
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