Sausage and Couscous Skillet

This chicken sausage and couscous skillet is a fresh, fast dinner idea for busy weeknights. It comes together in just 20 minutes and cooks in one pan for easy cleanup. This recipe calls for pearl couscous, which is larger and chewier than regular couscous, and which soaks up the savory flavors from browned chicken sausage, sauteed aromatics and broth.

This skillet recipe is also easy to customize: Toss in whatever vegetables you have on hand; switch up the chicken sausage variety for a different flavor; or add a sprinkle of cheese for extra richness. Plus, leftovers taste even better the next day, making this flexible dish perfect for quick, heat-and-eat lunches or dinners throughout the week.

Chicken Sausage and Couscous Skillet Ingredients

• Chicken sausage: Fully cooked links make this a quick, one-pan meal. This recipe recommends spinach and feta sausage for extra savory depth.
• Aromatics: Sauteed onion, celery and garlic bring fresh flavor and savory depth, plus a tender texture that contrasts with the chewy couscous.
• Broth: This recipe calls for both chicken broth and water to cook the couscous to a perfect, fluffy texture. You can use all broth for a more savory flavor, but we recommend using reduced-sodium or homemade broth to help control the overall saltiness of the dish.
• Crushed red pepper flakes: Just a pinch of red pepper flakes adds gentle heat that perks up all the other flavors. Feel free to leave it out for a milder version, or add more for a spicier meal.
• Pearl couscous: Pearl couscous (aka Israeli couscous) is larger and rounder than regular couscous, and has a chewy, pasta-like texture.
• Parsley: Sprinkle the dish with chopped fresh parsley just before serving it to add a pop of green.
• Feta: Crumbled feta is optional, but its salty, tangy flavor adds a bright finishing touch that complements the savory sausage and couscous and gives the dish a Mediterranean feel.

Directions

Step 1: Brown the sausage and aromatics

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced chicken sausage, onion and celery. Cook, stirring occasionally, until the sausage is browned, about six to eight minutes. Add the garlic and cook for one minute longer.

Step 2: Cook the couscous

Stir in the broth, water and crushed red pepper flakes. Bring the mixture to a boil, then stir in the couscous.

Reduce the heat to low, cover the skillet and simmer until the liquid is absorbed, about 10 to 12 minutes.

Editor’s Tip: Resist the urge to lift the lid while the couscous cooks. Just like rice, it needs steam for perfectly fluffy results.

Step 3: Garnish the skillet

Remove the skillet from the heat and let it stand, covered, for five minutes. Stir in the chopped fresh parsley.

If desired, sprinkle the skillet with crumbled feta before serving.

Sausage and Couscous Skillet Variations

• Try another sausage flavor: Use Italian, roasted garlic, sun-dried tomato, or apple chicken sausages to give the dish a slightly different flavor profile.
• Bulk up the veggies: Saute diced bell peppers, zucchini or mushrooms with the onion and celery, or stir in a few handfuls of tender leafy greens during the last few minutes of cooking for extra color and nutrition.
• Add more Mediterranean flavor: Stir in chopped marinated artichoke hearts, roasted red peppers, sliced Kalamata olives or capers, plus a squeeze of lemon juice just before serving for a bright, briny finish.
• Use a different grain: Try orzo or another small pasta shape in place of pearl couscous. Be sure to adjust the liquid and cooking time according to the package directions.
• Make it cheesy: Stir in shredded mozzarella or grated Parmesan at the end of cooking to make it creamy and melty.

How to Store Sausage and Couscous Skillet

Store leftover sausage and couscous in an airtight container in the refrigerator for up to four days. Reheat leftovers in a skillet over medium-low heat or in the microwave until they’re warmed through, adding a splash of broth or water to loosen the couscous and keep it from drying out.

​Can you make this chicken sausage and couscous skillet ahead of time?

Yes, this sausage and couscous dish is an easy make-ahead meal. The flavors meld as it rests, making leftovers even more delicious the next day. Prepare the skillet as directed and let it cool completely before storing in the fridge. If using feta and fresh parsley, add them just before serving to keep them fresh and vibrant.

Sausage and Couscous Skillet Tips

Can I use regular couscous instead of pearl couscous?

You can make this sausage and couscous skillet with regular couscous, but it cooks differently, so it’s not a direct swap. Regular couscous is much finer and cooks faster than pearl couscous, so the dish will have a softer texture with less chew. If using regular couscous, follow the liquid and cooking time instructions on the package, and keep an eye on it so it doesn’t overcook.

Can I use bulk sausage instead of links?

Yes, you can use bulk (or ground) chicken sausage instead of links, or you can try pork or Italian sausage for a different flavor. Simply remove the casing, if needed, and crumble the sausage into the skillet. Cook it over medium-high heat until it’s browned and no pink remains.

What can you serve with this chicken sausage and couscous skillet?

This sausage and couscous skillet is hearty enough to stand on its own, but when paired with a simple green salad, roasted vegetables or steamed vegetables like broccoli or asparagus, it makes an even more balanced meal. For a Mediterranean-inspired spread, serve it with hummus, warm pita bread and a cucumber tomato salad.