Chicken and Sausage Couscous Jambalaya-Easy Louisiana One-dish meal

From Louisiana or not, you have got to try this classic southern dish, jambalaya! Traditionally made with meat, vegetables, and a starch, such as rice – I make mine with couscous. Couscous is a great healthy alternative to rice or pasta, and cooks incredibly fast. Turn leftover chicken into a great meal or for extra ease, use Rotisserie chicken. This delicious one dish meal perfectly feeds a crowd, and no one would ever guess it’s diabetic-friendly!

 Chicken and Sausage Couscous Jambalaya from Holly Clegg’s trim&TERRIFIC Diabetic Cooking Cookbook with the ADA

6 servings/serving size: 1 1/2 cups

1 1/2 pounds boneless, skinless, chicken breasts, cut into small strips

5 ounces reduced fat sausage, cut into slices

1 1/2 cups couscous

1 onion, chopped

1 green bell pepper, seeded, chopped

1 tablespoon minced garlic

2 cups red-sodium fat free chicken broth

1/2 cup chopped tomatoes

2 bay leaves

Salt and pepper to taste

1. Season chicken with salt and pepper. In large nonstick pot coated with nonstick cooking spray, cook chicken and sausage over medium heat 4 minutes, stirring constantly.

2. Add onion, green pepper, garlic, cooking until vegetables are tender, 5 minutes.  Add chicken broth, tomatoes, bay leaves, bring to a boil.

3. Stir in couscous, cover, remove from heat.  Let sit 5 minutes or until liquid is absorbed.  Fluff with fork, season to taste.  Remove bay leaf before serving.

Nutritional information per serving:

Calories 348, Calories from fat (%) 37, Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 81, Sodium (mg) 324, Carbohydrate (g) 39, Dietary Fiber (g) 3, Sugars (g) 3, Protein (g) 37, Diabetic Exchanges: 2 starch, 1/2 carbohydrate, 4 very lean meat

Terrific Tidbit: Couscous is extra flavorful when cooked in chicken or beef broth.