- 3 cloves garlic, minced
- 3 tbs extra virgin olive oil
- 1/4 c warm water
- Juice of 1/2 lemon
- 1 c bottled roasted red peppers, roughly chopped, divided
- 1 lb turkey sausage, casings removed
- 2 c low-sodium, fat-free chicken broth
- 1 c Israeli couscous
- 1/2 c Kalamata olives, sliced
- 1/2 c fresh basil, thinly sliced
- 1/4 c fresh parsley, chopped
Place the garlic, oil, water, lemon juice, salt/pepper, and 1/2 roasted red peppers in the bowl of a food processor. Puree until very smooth, and set aside.
Heat a large skillet over medium-high heat, and coat with cooking spray. Add the turkey sausage. Stir occasionally to crumble, and cook until browned, about 8 minutes. Transfer the sausage to a large bowl, and set aside.
Bring the broth to a boil in a large saucepan, and stir in the couscous. Simmer for about 3 minutes, then cover and remove from heat. Let stand 10 minutes to cool, and drain any un-absorbed liquid.
Add the couscous to the bowl with the sausage, and stir in the remaining roasted red peppers, as well as the olives, basil, and parsley. Drizzle the dressing over top, and stir to combine. Can be served warm or at room temperature.