Chicken Sausage and Couscous

When kitchen time is limited, a one-skillet dinner is always a good idea. This one features savory chicken sausage links served over a bed of spicy couscous.

Yield: 4 servings (serving size: 1 sausage link and 1 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 14.1g
  • Saturated fat: 2.8g
  • Protein: 16.4g
  • Carbohydrate: 48.4g
  • Cholesterol: 62mg
  • Iron: 2.2mg
  • Sodium: 574mg
  • Calories from fat: 34%
  • Fiber: 5.5g
  • Calcium: 27mg


  • Cooking spray
  • 1 (12-ounce) package chicken sausage with wild mushrooms and sun-dried tomatoes (such as Gerhard's)
  • 3/4 cup finely chopped onion
  • 1/4 cup pine nuts
  • 2 cups water
  • 3/4 cup uncooked couscous
  • 1/2 cup raisins
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper


  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage to pan; cook 5 to 7 minutes or until browned on all sides. Remove from pan; set aside, and keep warm.
  2. . Coat pan with cooking spray. Add onion and pine nuts; cook 3 minutes or until pine nuts begin to brown, stirring occasionally. Increase heat to high; add 2 cups water to onion mixture. Bring to a boil, scraping bottom of pan to loosen browned bits. Add couscous and next 4 ingredients, stirring well. Arrange sausage over couscous. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed.
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