This One-Pot Sausage and Couscous has it all - a variety of hearty grains, chicken sausage, plenty of veggies, and cheese! It's easy, quick, and delicious. And guaranteed to be a hit with the family!
The Easiest Weeknight Dinner
Sick and tired of eating the same thing every night? This is where this One-Pot Sausage and Couscous comes in! Not only is it delicious, hearty, and flavorful, but it's also supremely versatile. Use any flavor of sausage you'd like and whatever vegetables are in your fridge!
Chicken sausage, Trader Joe's Harvest Grains Blend, and veggies cook together in one pot to create a creamy and cozy meal. The aroma of sausage permeates throughout the whole dish and the starchiness of the grains creates a creamy sauce. You get all sorts of texture in this dish and finishing it off with some Parmesan cheese gives it the final oomph it needs.
This Sausage and Couscous meal is perfect for a weeknight because it only takes 35 minutes from start to finish. It's all cooked in one pot for easy handling and clean-up. And it's great as a pantry pull and fridge clean-up meal!
What is Trader Joe's Harvest Grains Blend?
One of my favorite products from Trader Joe's is their Harvest Grains Blend. It's a mix of Israeli couscous, orzo, baby Garbanzo beans, and red quinoa all in one bag. You can find it in the grains section next to the rice.
I looove this blend because of the amazing texture! Pearl couscous and orzo give a "bouncy" pasta texture while baby Garbanzo beans are a little sturdier with more chew. Plus the quinoa adds protein and fiber.
If you don't live near a Trader Joe's or can't find it, I've seen similar blends sold at Safeway, Kroger's, etc. You can also make your own with whatever you have in your pantry - just combine quinoa, couscous, and orzo. Or just use one grain instead!
This recipe only needs a handful of ingredients and is a great pantry pull!
- Spicy Italian chicken sausage: I love the spicy version for a little more heat that isn't truly spicy. But I've made it with sweet chicken sausage and it's still delicious!
- Onion and garlic: Always a must!
- Bellpepper: Make sure to not sauté them for too long or else it'll get mushy as it continues cooking.
- Carrots: The carrots still retain a lot of their crunch throughout cooking so it provides great texture.
- Trader Joe's Harvest Grains Blends: One of my favorite ingredients ever! It's a blend of Israeli couscous, orzo, baby Garbanzo beans, and red quinoa.
- Chicken bone broth: I cook exclusively with bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components. I also find it less salty than boxed or canned broth.
- Frozen corn: It adds a perfect touch of sweetness to this really hearty meal.
- Frozen peas: I love peas for their pop of color!
- Parmesan cheese: It adds a great umami and salty finish.
How To Make Sausage and Couscous
One-pot, super simple, and only needs 30 minutes! It couldn't be easier.
- Sear the sausage. Get a nice color and then set it aside.
- Sauté the veggies. Sweat the onions until tender, then add the garlic and bellpepper. Make sure to not overcook the bellpeppers.
- Boil the grains. Add the carrots, grains, and liquids. Cook on high until grains are soft and most of the liquid is absorbed.
- Finish with Parmesan. Turn off the heat, then stir in the frozen vegetables and finish with Parm.
- Be mindful of the vegetables' cooking time. Bellpeppers are a softer vegetable and only need a little sauté before cooking in the liquid. Carrots, on the other hand, are very hearty. I like them with more texture so I add them right before the liquids. If you'd like them softer, add them with the onions.
- Stir the couscous every few minutes for even cooking. Also make sure to cook it uncovered and on high heat to help evaporate the broth.
- Keep some liquid in the pot before adding the frozen vegetables and Parmesan cheese. This helps create a really creamy sauce.
Store any leftover Sausage and Couscous in an air-tight container in the fridge for up to 5 days. To reheat, microwave or warm on the stovetop until heated through.
Make It In Advance
I've often made One-Pot Sausage and Couscous for meal preps! They keep very well in the fridge. Just make sure to store it in an air-tight container in the fridge for up to 5 days.
Feel free to substitute this dish with your favorite grains or veggies! If using a different grain, keep track of the cooking time. It might need less liquid than the recipe calls for. The best substitutes with similar cooking times are Israeli couscous or orzo.
Sausage and Couscous also goes well with any vegetable! Different vegetables have different cooking times though. Add heartier vegetables that can withstand long cooking times at the beginning (onion, peppers, leeks, potatoes, etc.). Add less hearty vegetables (squash, asparagus, green beans, broccoli, etc.) with the grains but adjust the amount of liquid accordingly. Spinach would also be great!
Looking For More?
Weeknight dinners are all about ease and simplicity - but they still have to be delicious! Check these out for quick meals in a flash:
- One-Pot Creamy Chicken Gnocchi
- Creamy Lemon Broccoli Pasta with Shrimp
- Winter Citrus Salad
- Better Than Takeout Shrimp Fried Rice
- Pasta with Pink Sauce
One-Pot Sausage and Couscous
- 1 tablespoon cooking oil
- ½ lb spicy Italian chicken sausage (about 3 links) cut on a bias
- ¼ onion chopped
- 1 bellpepper chopped
- 2-3 cloves garlic minced
- ¾ cup chopped carrots
- 1 cup Trader Joe's harvest grain blends see notes
- 1 cup chicken bone broth
- 1 cup water
- ⅓ cup frozen corn
- ⅓ cup frozen peas
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Heat half the oil in a large pot. When hot, add sausage and sear 2-3 minutes each side (in batches if necessary). Set aside.
- Add remaining oil and onion, cooking until softened for about 2-3 minutes. If you'd like softer carrots, add those now too. Then add bellpepper and garlic, cooking for additional minute. Season lightly with salt and pepper.
- Add carrots if you haven't already, harvest grains, broth, water, cooked sausage, and season generously with salt and pepper. Bring to a boil and cook on high, uncovered, for 10-15 minutes, stirring frequently for even cooking. The liquid should be almost completely absorbed at this point.
- Turn off the heat. Stir in corn, peas, and Parmesan. Season to taste.
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