Lemon-Dill Chicken Sausage Couscous
with Zucchini
- Milk
- Wheat
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!
Ingredients
9 ounce
Italian Chicken Sausage Mix
1 unit
Onion
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
¼ ounce
Dill
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick halfmoons. 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.
• In a small pot, bring couscous and ¾ cup water (1½ 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.
• 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.
• 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, 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, zesty combination of lemon and dill, though some found it overpowering or odd with the sausage 🍋
- Ease of prep: Generally easy to make, with clear instructions, though some noted it required more chopping than expected.
- Suggestions: Consider adding more vegetables, especially zucchini, for better balance with the increased couscous portion.
- Portions: Recent increase in couscous amount was divisive; some appreciated the larger serving while others found it excessive.
- Texture: Some felt the dish needed more textural contrast, suggesting adding a crunchy element or firmer vegetables.
Reviews from our home cooks
This should be a hall of famer if it isn't already. This is my absolute favorite Hello Fresh recipe. The richness of the chicken sausage and creamy, lemony dill sauce with the lightness of the zucchini and couscous is just dreamy. Please keep this in the rotation!! It's fancy comfort food that's warming in cooler months but light enough to enjoy as a spring or summer meal.
This was super easy to assemble, and short of making the couscous o fantastic easy one pot meal. We loved the brightness of the lemon, it cuts through the richness of the cream perfectly. Our only complaint is that the sausage is so flavorful, it's hard to taste the dill in everything. But, I am definitely saving this recipe so I can make it again.
I loved this recipe. Probably the most interesting combination of flavors I've had yet - the lemon, dill, creamy sauce, onion, garlic, and italian chicken sausage came together beautifully with the couscous. The zucchini was the perfect vegetable to balance it all out. Delicious!
This was an unexpected HIT!!! I typically like dill in cold salads not hot. THe coucous with lemon zest and thrown all together with the zucchini (my favorite) and sausage?? SO FREAKIN YUMMY!! Also, it gave me three servings so I could eat it twice more. LOVE, LOVE, LOVE. I'll definitely save the card to remake this recipe again and again!
This dish was amazing, hit all the right notes. The savory, cheesy chicken sausage and couscous with the bright and slightly tangy lemon was absolutely delicious, and the sautéed zucchini balanced the dish so it didn't feel to heavy. So yummy!!
I loved most of this recipe, but the sausage had too much fennel. The creamy sauce and cous cous were delicious, loved the zucchini and lemon zest and dill.
The zucchini and lemony couscous paired well together, and the sausage was flavorful. It had a bit of spice, but not enough to be considered "spicy" food. Very well seasoned!
This one is a winner, the couscous is great with the sauce, zucchini and dill. I like to leave it a bit soupy, but the flavors are still strong! Would also be great as a vegetarian option!
I usually love everything with sausage in it, especially chicken sausage. You have introduced me to couscous so that was a plus, I love it. Lemon is basically my favorite ingredient, so this is a real plus. easy clean up too, just 2 pans and not much cutting, fresh dill a great touch.
This was so delicious! I tweaked it a little by adding all the lemon juice and dill, some extra minced garlic, and extra dill I have in dried form. I mixed in all the lemon zest as well. It didn't look as fancy, but the flavor was amazing. I would have liked an extra zucchini too!
