Lemon-Dill Chicken Sausage Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon-Dill Chicken Sausage Couscous

Lemon-Dill Chicken Sausage Couscous

with Zucchini

This recipe is like a hug in a bowl. Our chefs have thrown open their arms and embraced perfection with this creamy combo of savory chicken sausage, al dente Israeli couscous, and tender zucchini all in a rich, herby cream sauce that’s perked up with lemon and dill. You likely won’t have leftovers, but if you do, they’ll taste even better the next day. Yay, more hugs!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


2 clove


1 unit

Yellow Onion

¼ ounce


1 unit


5 ounce

Israeli Couscous

(Contains Wheat)

9 ounce

Italian Chicken Sausage Mix

2 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories900 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber4 g
Protein37 g
Cholesterol195 mg
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan



• Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve, and finely dice onion. Peel and mince or grate garlic. Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon.

Cook Couscous

• In a small pot, bring couscous and 1½ cups water (2¼ cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.

Cook Zucchini

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. • Transfer to a plate and set aside.

Cook Sausage & Sauce

• Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic, and sausage*. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and sausage is cooked through, 6-8 minutes. • Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, juice from half the lemon, and ½ cup water (1 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.

Finish Couscous

• Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.


• Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165°.