Sundried Tomato Bruschetta Bowls with Chicken Sausage

What you’ll need:

2 al fresco Sundried Tomato Chicken Sausage links, sliced

8 oz. Israeli couscous

2 tbsp avocado oil (divided)

1/2 cup jarred sundried tomatoes, chopped

1 cup diced cherry tomatoes

1 tsp oil from jarred sundried tomatoes

Splash of balsamic vinegar

1 tsp freshly chopped basil

Salt to season

Optional garnishes: feta cheese, balsamic glaze, fresh basil

Directions:

• Boil 1 and 3/4 cup of water in sauce pan.
• In separate pot, heat up 1 tbsp avocado oil and once heated, pour in couscous.
• Add boiling water to couscous, cover and boil for 6-7 minutes. Stir occasionally.
• In a pan, add in 1 tbsp avocado oil. Once heated up, add chicken sausage and cook for 1-2 minutes.
• In a bowl, assemble bruschetta by combining diced cherry tomatoes, sun dried tomatoes, oil from sun dried tomatoes jar, fresh basil, and splash of balsamic vinegar.
• Begin to assemble your bowls! Add couscous, chicken sausage, and bruschetta. Sprinkle with feta and balsamic if desired.