Churkey” Pesto Sausage w/Butternut Sundried Tomato Couscous and Garlic Haricot Verts

Haricot Verts are french green beans- because, well, they’re cultivated in France.  Trader Joe’s sells them frozen but if you cannot find them just use regular green beans. 
Now, I can’t take credit for the sausage as it’s already prepared by the wonderful Trader Joe’s grocery store.  However, I thought I’d personalize the dish with a catchy little name.  Catchy, goofy, dorky, whatever you feel appropriate, just know that this is a dish you’ll be quite fond of!

“Churkey” Pesto Sausage:

 1 package of the (Trader Joe’s) Sweet Basil Pesto Smoked Chicken & Turkey Sausage

 Butterfly each one and pan fry (or grill) for about 3-4 min per side.  These are fully cooked so they just need to be warmed through and browned.  Set aside.

 Butternut Sundried Tomato Couscous:

 ½ cup pine nuts
1 tablespoon of olive oil
1 tablespoon of butter
Whole wheat couscous (for 2-3 ppl I use 1 cup water and 1 cup couscous)
Sundried tomatoes in olive oil, sliced in thin strips (I get mine at Trader Joe’s- they’re already julienned)

 In a medium saucepan, heat olive oil, butter, salt/pepper over medium low.  Once butter is melted and combined with the olive oil, add the pine nuts and let toast until light brown.  Don’t leave unattended as these nuts will brown pretty quickly and you don’t want to burn them.  Once they are browned, add the water and bring to a boil.  Then add the couscous, turn off the heat and cover.  Just before you are ready to serve dinner, fluff it with a fork then top each serving with about a tablespoon of the sundried tomatoes.

Garlic Haricot Verts:

 1 package of Haricot Verts (or regular green beans), frozen or fresh.  Keep in mind fresh will take a bit longer to cook. 
3 cloves of garlic, minced (use less if you don’t like it too strong)
1 tablespoon of olive oil

 In a skillet, heat a tablespoon of olive oil (if you pan fried the sausage, you can use that same pan, just add only a teaspoon more olive oil).  Add beans and sauté for about 5-7 minutes.  Then add the garlic, salt/pepper and sauté for another 2 minutes.  Depending on how you like your beans- continue cooking for another few minutes if you prefer them softer.