Ingredients Weight Measure
Olive oil 5 tsp.
Frozen Southwestern vegetable mix, thawed 2-1/2 oz.
Chicken sausage, cooked and crumbled 2-1/2 oz.
Chicken broth 1 cup
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Salt 1/2 tsp.
Quick-cooking couscous 3/4 cup
Pepitas 1 Tbsp.
Cotija cheese, crumbled 2 Tbsp.
Tomatoes, diced 1/4" 2 Tbsp.
Cilantro, chopped 1 Tbsp.


  1. Heat 1 Tbsp. of olive oil in medium skillet over medium heat. Add thawed vegetables and crumbled chicken sausage and saut├ę until heated through. Set aside and hold warm.
  2. Combine chicken broth, TABASCO® Garlic Pepper Sauce, remaining 2 tsp. oil and salt in a large saucepan and bring just to a boil.
  3. Stir couscous, vegetable sausage mix and pepitas into boiling water.
  4. Remove pan from heat, cover and let stand 5 minutes, or until all liquid is absorbed. Fluff couscous lightly with a fork before serving.
  5. Place 1/2 of the couscous on each serving plate. Garnish each serving with 1 Tbsp. cotija, 1 Tbsp. tomatoes and 1/2 Tbsp. cilantro.

Yield: 2 servings