Andouille And Tomato Israeli Couscous Jambalaya

• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 2-3 cloves garlic, minced
• 2-3 hot dog sized andouille sausages, cut into bite size pieces
• 1 c. Israeli couscous
• 1 1/2 c. chicken broth
• 1 can fire roasted tomatoes, drained and diced
• 1 dried bay leaf
• 1 tsp turmeric
• 1 tsp ground cinnamon
• salt to taste

1. 1. Heat olive oil over medium-high heat in large frying pan.
2. 2. Add garlic, onions, and sausage and cook for about 3 minutes.
3. 3. Add couscous and stir frequently for 2-3 more minutes.
4. 4. Add tomatoes, chicken broth, bay leaf, turmeric, cinnamon, and salt.
5. 5. Bring to a boil.
6. 6. Cover, and reduce to simmer for 15 minutes.
7. 7. Kill the heat and let sit for another 10-20 minutes (the more patient you are the better it tastes!).
8. 8. Enjoy!

olive oil, yellow onion, garlic, andouille sausages, couscous, chicken broth, fire roasted tomatoes, bay leaf, turmeric, ground cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/-andouille-and-tomato-israeli-couscous-jambalaya-1248438 (may not work)