Mediterranean Chicken and Sausage Couscous Pot

• 2 tablespoons extra virgin olive oil
• 4 hot Italian sausage links
• 4 (6 ounce) boneless skinless chicken breast halves, cut into 1/2-inch thick slices
• salt
• fresh ground black pepper
• 2 teaspoons poultry seasoning
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 celery ribs, chopped
• 1 small red bell pepper, diced
• 1 (10 ounce) box frozen French-cut green beans, thawed
• 1 cup chicken stock
• 12 cup pitted kalamata olive
• 1 tablespoon capers, drained
• 2 oranges, peel and pith removed, cut into disks (reserve the zest)
• 13 cup couscous
• 12 cup fresh flat-leaf parsley, coarsely chopped

1. Heat a large pot with olive oil over med-high heat; add in the sausage; brown all over for about 5 minutes; move the sausage to one side of the pot and then add the sliced chicken.
2. Season liberally with salt and pepper; add in poultry seasoning; brown the chicken for about 3 minutes, then turn to brown opposite side.
3. Add in the onion, garlic, celery, and bell pepper; cook for 2 minutes, stirring frequently.
4. Add the green beans and chicken stock; bring to a simmer, then add the olives, capers, orange slices, and orange zest and stir to distribute.
5. Stir in the couscous and cover the pot with a tight fitting lid.
6. Turn the stove off and let the pot sit covered for 5 minutes.
7. Remove the lid and add the parsley while fluffing the dish with a fork.
8. Serve immediately, making sure everyone gets a sausage link.

extra virgin olive oil, chicken breast halves, salt, fresh ground black pepper, poultry seasoning, yellow onion, garlic, celery, red bell pepper, green beans, chicken stock, olive, capers, oranges, couscous, parsley

Taken from www.food.com/recipe/mediterranean-chicken-and-sausage-couscous-pot-190170 (may not work)