One-Pot Sausage and Couscous

5 from 9 votes

An easy and hearty One-Pot Sausage and Couscous meal that's deliciously cozy! Sausage permeates throughout the dish and the variety of veggies and grains gives great texture. It's perfect for an easy weeknight dinner or during the chilly winter months!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 384

Author Jessica Kwon

Ingredients

1-2 tablespoon cooking oil I use avocado oil
½ lb chicken sausage thinly cut on a diagonal; about 3 links
¼ onion chopped
1 bellpepper chopped
2-3 cloves garlic minced
¾ cup chopped carrots
1 cup couscous (see notes)
2 cups chicken broth
⅓ cup frozen corn
⅓ cup frozen peas
¼ cup grated Parmesan cheese
Salt and pepper to taste

US Customary - Metric

Instructions

Add half the oil into a large pot or skillet over medium-high heat. When hot, add sausage and sear 2-3 minutes each side (in batches if necessary). Transfer to a plate and set aside.
Add remaining oil and onion with a pinch of salt, cooking until translucent on the edges, about 2 minutes. If you'd like softer carrots, add those now too. Then add bellpepper and garlic, cooking for additional minute.
Add carrots if you haven't already, couscous, broth, 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.

Notes

Chicken sausage: You can use any flavor but I like spicy Italian sausage in this dish for more flavor. But the sausage is the main flavoring component so make sure to use one you like!
Couscous: I use Trader Joe's Harvest Grains Blends, which is a mix of Israeli couscous, orzo, baby Garbanzo beans, and red quinoa. I love the different textures! But any type of couscous would work in this recipe. Pearl couscous is my favorite because it has a bouncier, chewier texture.
You can use any type of vegetables you'd like. All you have to do is be aware of their cooking times to know when to add it into the pot.
- Dense or hearty vegetables that can withstand long cooking times should be added in the beginning with the onions. Some examples are carrots (if you like them soft), potatoes, kale, mushroom, leeks, butternut squash, and parsnips.
- Softer vegetables can be added right before or in the middle of simmering. These include bell peppers, broccoli, cauliflower, tomatoes, zucchini, asparagus, green beans, and spinach. If you prefer crunchier carrots, put them in this category.
- Frozen vegetables are fully cooked and can be added at the end to heat through.
To make this gluten-free, use gluten free Israeli couscous. Also double check the sausage for potential cross contamination or inclusion of gluten products.

Nutrition