zoup di couscous

I'm not exactly sure what's in Italian wedding soup, but I know what it looks like in my head and that's exactly what was cooked up this afternoon for lunch, and for dinner. After finally making it to the farmers market this weekend, I was able to start practicing for Thanksgiving dinner (last year's beet gravy disaster cannot and will not be repeated). Herb chicken stock was the result and even though it needs some tweaking before the big day, it worked wonderfully in zoup di couscous.

1 1/2- 2 cups chicken stock
1 hot Italian chicken sausage link
1 shallot (or 1/4 onion), diced
1-2 cups spinach leaves, loosely packed
1/4 cup couscous, dried
sprinkle red pepper flakes

In a small saucepan heat some extra virgin olive oil over medium heat; if you are using pork or beef sausage you may not need any of this extra fat, but hey, it's the good kind. Make sure you squeeze the meat out of the casing, and once it hits the pan don't move it! Let it get nice and golden brown and then stir it about with the shallot, sprinkled with red pepper flakes (process takes less than five minutes). This should develop some nice brown bits, aka flavor, on the bottom of the pan. Pour in the chicken stock and get to scraping, a wooden spoon works best. After you get all those tasty bits worked into the broth, add the couscous, bring to a boil and then turn to med-low for five minutes. Add the spinach, cook for another three minutes or until the couscous is tender. There is it!

Easy, fast and delicious!

Enjoy!