NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken sausage

1 tbsp dry pearl couscous

0.25 cup sweet potato

2 tbsp liquid egg whites

1 cup baby spinach

3 tbsp nonfat Greek yogurt

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Peel and cube the sweet potato into 1/2-inch pieces.

• 2

  Steam the sweet potato cubes until tender, about 8 minutes, then set aside.

• 3

  Cook the pearl couscous in boiling water according to package directions, then drain.

• 4

  Stir the liquid egg whites into the hot, drained couscous and cook over low heat for 1 minute until absorbed.

• 5

  Slice the chicken sausage into rounds.

• 6

  Heat olive oil in a skillet over medium-high heat and sear sausage until golden brown.

• 7

  Add the steamed sweet potatoes to the skillet to crisp the edges slightly.

• 8

  Season the mixture with sea salt, black pepper, and garlic powder.

• 9

  Toss in the baby spinach and cooked couscous, stirring until the spinach is just wilted.

• 10

  Whisk the Greek yogurt and lemon juice together in a small bowl to create a sauce.

• 11

  Serve the couscous mixture in a bowl topped with the lemon-yogurt dollop.