recipe / #onepotbratrecipe

One-Pot Cheddar Brat and Vegetables With Pearl Couscous

Makes 8 servings

1 tablespoon olive oil

1 medium onion chopped

1 cup carrots, chopped

1 cup celery, sliced

1 large russet potato, peeled and cubed

1 tablespoon garlic

2 cups chicken stock or bone broth

1 cup water

1 (14-ounce) can tomato sauce

1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

1 cup Israeli or pearl couscous

1 tablespoon za’atar spice blend

2 -3 cups chopped kale

1 (16-ounce) can garbanzo beans, drained and rinsed

1 package Paradise Cheddar Brat, cooked and sliced

Heat oil in a Dutch oven and add onion, carrots, celery, potatoes, and garlic. Cook vegetables over medium-high, stirring occasionally, until soft to avoid burning. Add broth, water and tomatoes and bring to a boil, scraping the bottom of the pan to stir up any brown bits. Add couscous and cover, allowing to return to a boil before turning down to a simmer for 20 minutes. Stir in kale, garbanzo and sliced brats and heat until warm.