Yield: 4 servings
½ Tbsp Flying Olive Chipotle, Harissa, or a medium-robust Flying Olive Single Varietal EVOO of Choice
1 package smoked turkey sausage cut into ½"pieces
1 ½ cups water or chicken broth
3 medium apples, various colors if available, chopped into ½" pieces, about 3 cups
½ cup seedless golden raisins (or dark raisins)
¼ tsp ground cinnamon
½ tsp onion powder
1 cup whole wheat (or regular) cous cous
¼ cup toasted, slivered almonds, optional
¼ cup (approx.) Flying Olive‘s Fig, Pomegranate, Red Apple, or Flying Olive Balsamic Vinegar of choice for drizzling
¼ cup pomegranate arils (seeds), if desired
Brush pan with Flying Olive EVOO of Choice and heat on medium. Lightly brown and cook sausage, stirring frequently for 3-5 minutes. Add water or broth, apples, raisins, cinnamon, and onion powder. Bring to a boil. Stir in cous cous. Remove from heat. Let stand for 5 minutes.
To serve: sprinkle with almonds and pomegranate arils, if desired. Drizzle with 1-2 tsps of Flying Olive Balsamic on each portion. (We put several dark Flying Olive balsamic vinegars on the table and let everyone choose their favorite!).
Submitted by Barb L.