Ingredients: 

• 2 cups cooked couscous (preferably whole wheat, unless you're going for gluten free)
• 2 eggs, beaten
• 3/4 cup shredded sharp Cheddar cheese (low fat) - can also use Mozzarella, Monterey Jack, or Pepper Jack cheese (or a mixture)
• 1 tablespoon olive oil
• 1/2 teaspoon chopped garlic
• 1/2 bell pepper, chopped (red, green and/or yellow)
• 1/2 medium red onion, chopped
• 1 teaspoon Italian seasoning (or to taste)
• 1/8 teaspoon red pepper flakes (or to taste)
• 3 small turkey sausage links (Jimmy Dean breakfast sausages work well)
• 1 cup marinara sauce
• 2 artichoke hearts, drained, cut into quarters (I use canned, in water)
• 1/4 cup fresh grated Parmesan cheese

Note: You can make the crust with less cooked couscous if that is what you have leftover - just reduce the eggs from 2 to 1 if you are using closer to 1 cup of couscous (and I wouldn't use less than 1 cup). 

 The kitchen is starting to come together...although with any remodel, there are always hiccups. With all the rain we've had lately, the dry wall is not drying according to plan...or as quickly as it normally would. But that's okay...everyday we're seeing progress, and I can't wait to see the finished product in (hopefully) a few more weeks! Follow me on my blog and social media, and in my next newsletter, we'll have more to report on the progress we're making with our kitchen remodel...and my Southern California Road Show this coming October. Because it makes perfect sense to load up the Airstream and travel through Southern California doing demos and book signings just as our kitchen is ready to use, don't you think? 

Join me in the kitchen at venues around town and around the country this Fall and keep an eye on the website for details on my next cooking demo at EVOO on September 25th!