More often than not, our dinners involve sauteing some meats and veggies on the stove with olive oil, salt and pepper. I call these “scrambles.” I also call scrambled egg dishes scrambles, but this one didn’t involve eggs. It was just a mishmash of ingredients.
For this week’s “theme eating,” we’re enjoying apples. All sorts of apples. I found several different recipes (here, here and here) via Pinterest and last night we tried out our first one.
This Autumn Apple Sausage Couscous looked good and piqued my interest.
I love couscous, but it didn’t seem right for this dish. I opted for faro instead. (It was a good move on my part!)
The recipe called for chicken sausage with Gouda, which I couldn’t find at the Trader Joe’s I was shopping at. (Plus Brandon doesn’t like cheese, so that would’ve been a no-go for him. Yes, he’s crazy for not liking cheese!) Instead I bought the Sweet Apple chicken sausages, which had some brown sugar and maple flavoring. I also picked up some reduced fat Gouda for my portions. All of the ingredients for this dish came from Trader Joe’s. I love grocery shopping and visiting lots of stores, but I also love one-stop shopping.
Here’s the ingredient list:
- (1) chopped Granny Smith apple (I could’ve used two)
- (1) package of sliced Sweet Apple chicken sausage
- (1) package of 10 minute quick-cooking farro (or couscous, or quinoa, or whatever!)
- 1/2 chopped red onion
- 1/2 cup dried cranberries
- 1/2 cup whole pecans, lightly toasted
- Salt, pepper to taste
And the instructions:
- Brown the sausage with a light drizzle of olive oil in a frying pan over medium heat. Sprinkle with salt and pepper.
- Cook the farro according to the package instructions. (We use the “boil” technique listed on the side of the package.)
- Add the chopped apple and chopped onion to the frying pan. Continue heating over medium heat. Stir occasionally, for about 10-15 minutes. Add cranberries and pecans to pan, with about 2-5 minutes remaining.
- Add cheese if you’d like and voila! Dinner is served!
It totally slipped my mind but I was going to add my favorite apple cider vinegar and shallot dressing (reprinted from FitSugar) to this dish (below). This is a delicious recipe with or without the dressing and would make an excellent Thanksgiving side dish!
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon mustard powder
- 1/2 teaspoon dried basil
- 1 small shallot, minced
- Juice from 1 lemon
- Salt and pepper
- Whisk together honey, apple cider vinegar, shallot, lemon juice, mustard powder, and dried basil.
- Slowly pour in olive oil while whisking to emulsify.
- Season with salt and pepper to taste.
- Pour into jar with lid and refrigerate. Makes about 1 cup of dressing.