60 minutes
A unique twist on the traditional paella, this couscous version features chicken and andouille sausage, with a blend of vegetables and spices.
tablespoons
Whole Chicken Legs
0 lb
to taste
to taste
Andouille Sausage, sliced
0 oz
Onion, finely chopped
each
Jalapeño, seeded and minced
each
Garlic Clove, minced
each
cups
Low-Sodium Chicken Broth
cups
cups
Saffron Threads
pinches
Couscous
cups
Medium Tomato, finely diced
each
0 oz
Flat Leaf Parsley, chopped
to garnish
to serve
1. Brown Chicken and Roast with Andouille
Preheat your oven to 425°F (218°C). In a large deep skillet, heat the olive oil over medium-high heat. Season the chicken legs with salt and pepper, then brown on all sides, about 7 minutes. Add the sliced andouille sausage to the skillet and transfer both the chicken and sausage into the oven. Roast for 15 to 20 minutes until the chicken reaches an internal temperature of 160°F (71°C).
2. Cook Aromatics and Deglaze
Remove the chicken and sausage from the skillet and set aside. In the same skillet, add the onion, jalapeño, and garlic with a pinch of salt. Cook over medium heat for about 5 minutes. Pour in the white wine and let it simmer for 2 to 3 minutes.
3. Add Liquids and Saffron
Add the chicken broth, tomato sauce, and a small pinch of saffron to the skillet. Bring to a boil, stirring occasionally.
4. Mix in Couscous, Tomato, Peas, and Return Chicken and Sausage
Stir in the couscous, diced tomato, and frozen peas. Nestle the browned chicken legs and sausage slices back into the skillet. Cover and place in the oven to roast for about 10 minutes until the couscous is tender and the liquid is absorbed.
5. Garnish and Serve
Remove the skillet from the oven. Sprinkle with freshly chopped parsley and serve hot, with hot sauce on the side.
A well-developed soffritto is essential for the base of this dish. Slowly cook onions, garlic, and tomatoes until they are deeply caramelized and have a jammy consistency. Patience here yields a rich and complex base that is worth the time.
Couscous absorbs liquid differently than rice. Add just enough broth to hydrate the couscous without making it mushy. Unlike traditional paella which can withstand a bit more liquid, couscous needs precise amounts to maintain its texture.
Before cooking, lightly toast the couscous in a dry skillet until it's golden and aromatic. This simple step intensifies the nutty flavor of the couscous and adds depth to the final dish.
Allow the dish to rest, covered, for about 5–10 minutes after cooking. It lets the flavors meld together and the couscous to finish absorbing any residual moisture, offering a more cohesive dish.
If you have a wide, shallow pan like a paella pan, it allows for even cooking and maximizes the surface area for creating the desired crust at the bottom (socarrat). If not, use a wide skillet with good heat distribution.
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