Semi Homemade Vegetable Sausage Couscous Medley

I know what you must be thinking, couscous again? Really? I know, I know, I'm a repeat offender but when I get a semi-new product I always like to split it up and make as many different recipes with it as possible, in this case I went with a cold salad (see Israeli Couscous Citrus Salad) and this warm and hearty vegetable medley. It says semi-homemade because instead of making a tomato sauce I used Campbell's tomato soup and spiced it up a bit with some cumin, basil, and hot sauce. It tastes like a home cooked meal but it's done in half the time.

Semi Homemade Vegetable Sausage Couscous Medley

(serves 3-4)

4 medium sized carrots (peeled and chopped)
1 onion
1 tsp butter
1 (15oz.) can of red kidney beans
1 cup cooked Israeli couscous
1 package of Italian sausage (cut into 1/2 inch pieces)
1 TBS vegetable oil
1 tsp of hot sauce (optional)
1 tsp dried basil
2 tsp cumin
1 tsp paprika
1 can of Campbell's tomato soup (10.75 oz)
salt and pepper to taste

These are the sausage brands I recommend:

For carnivorous:

For veggie lovers:

Directions

1.Boil couscous in broth (1/3 cup dry = 1 cup cooked you will need 3/4 broth to cook it in)

2.Because carrots take so long to cook I usually put them in the microwave for about 2-3 minutes before sauteing (that way you're not standing over the stove forever).

3.Melt butter and sweat onions in large saute pan. When onions are translucent, add all the spices except basil. Add steamed carrots, beans and cooked couscous, cook for 1-2 minutes, then add tomato soup and mix.

4. In a separate, oiled saute pan, brown sausage then add to couscous mix along with basil.

This dish is savory and VERY filling. I had a small bowl for lunch and I was pretty much done for the day.