slow roasted tomatoes with Lebanese couscous

It is a pretty rare event in our house when I cook meat, but I am always very sure to meet the producer of any meat I buy or research them extensively, but usually I do both. One the first snow fall of the season I was craving something warm and comforting so when the great folks at Sunworks Farm down at the Calgary Farmers Market were sampling there juicy organic rosemary chicken sausages, i knew that fit the bill, and I had a fresh batch of my slow roasted tomatoes to use. Here is the simple but stunning dish I created using Lebanese couscous (which is NOT gluten free) This couscous is a large (pea size) ball of pasta made with semolina flour.

slow roasted tomato couscous with chicken sausage feta and basil

Boil 1.5 cups of Lebanese or Israeli couscous in a large pot of water until tender, about 35-40 minutes

For the first 15 minutes of this boil add in 2 fresh whole sausages to cook through.

Remove from water and slice 3/4″ thick

In a large cast iron pan sauté in nice olive oil :

1/4 of a diced red onion

2 cloves of garlic

and the sliced cooked sausage (omit for a great veggie dish and add artichoke or spinach instead)

Get everything browning and add a large handful of the slow roasted tomatoes let everything cook on medium for about 5 minutes

add a glug of white wine S+P and simmer down for another few minute

when the couscous is ready drain and add to the pan, top with crumbled feta and fresh basil, and finish with olive oil. toss and serve!

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