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1
Heat a large soup pot with the EVOO over medium-high heat.
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2
Add the sausage and brown all over for about 5 minutes.
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3
Move the sausage to one side of the pot and then add the sliced chicken.
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4
Season liberally with salt and pepper and add the poultry seasoning.
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5
Brown the chicken for about 3 minutes, then turn to brown opposite side.
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6
Add the onion, garlic, celery, and bell pepper.
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7
Cook for 2 minutes, stirring frequently.
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8
Add the defrosted green beans and the chicken stock.
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9
Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute.
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10
Stir in the couscous and cover the pot with a tight-fitting lid.
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11
Turn the stove off and let the pot sit covered for 5 minutes.
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12
Remove the lid and add the parsley while fluffing the dish with a serving fork.
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13
Serve immediately, making sure everyone gets a sausage link.
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14
Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too.
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15
They now come in resealable paper containers found on the soup aisle right alongside the cans.
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16
The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator.
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17
Stocks especially add long-cooked flavor to any quick-cooking dish!
