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Israeli Couscous & Chicken Sausage Skillet


  • 2 teaspoons olive oil
  • 1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 garlic clove, minced
  • 1 cup reduced-sodium chicken broth
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/4 cups uncooked pearl (Israeli) couscous
  • 2 tablespoons minced fresh parsley
  • 1/4 cup crumbled feta cheese, optional


  • 1. In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir 6-8 minutes or until sausage is browned. Add garlic; cook 1 minute longer.
  • 2. Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, 10-12 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts

1 cup: 343 calories, 10g fat (3g saturated fat), 65mg cholesterol, 694mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.


Average Rating:
  • fourmoshers
    Aug 21, 2017

    My husband could not stop complimenting this dish. I used chicken sausage with red and green peppers and added fresh spinach after the couscous. Great one pan dinner, highly recommend.

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