Recipe Time!!

Meal: Dinner

Dish(es): Roasted chicken and parmesan couscous with shallots, chiken and apple sausage, and lemon pepper baby carrots.

Ingredients:
1 lg. shallot
2 boxes of instant couscous (one roasted chicken, one parmesan)
2 1/2 cups of chicken stock
2 TS olive oil
1 TS Italian seasoning
1 TS garlic paste
6 fully-cooked chicken and apple sausage links
2 ts basil paste
1 - 1 1/2 lbs. of baby carrots
3 TS lemon pepper
2 TS butter

Directions:
1. Put a medium pot of water on to boil (for the baby carrots).
2. Heat 2 TS olive oil in a medium pot, and turn to med-high.
3. Mince the shallot, and add to the pot along with 1 TS Italian seasoning. Allow to carmelize.
4. Add carrots to the boiling water, stirring occasionally. Boil for 10 minutes.
5. Slice 6 chicken and apple sausages on the bias (diagonally), and place in a large, non-stick skillet on med-high, stirring occasionally. (Since the sausages are already fully cooked, we're just warming them up.)
6. Add 2 ts basil paste, and 1 TS garlic paste to the sausage. Stir to distribute.
7. After the shallot has carmelized (will become translucent in color), add 2 1/2 cups of chicken stock and allow to come to a boil. Once it boils, add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes.
8. Once the carrots are done, turn off the heat, drain the water, place back on the stove, and add 2 TS butter and 3 TS lemon pepper. Stir to coat.
9. With a fork, fluff the couscous and shallot. Place on a serving platter, and serve with the chicken and apple sausage links on top.

So... what do you think?
This is my first attempt at actually posting one of my meals. We had this last night and, according to Steve, everyone enjoyed it!