Lemon-Dill Chicken Sausage Couscous

Name: Lemon-Dill Chicken Sausage Couscous with Zucchini
Total time: 35 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 unit Zucchini; 2 clove Garlic; 1 unit Onion; ¼ ounce Dill; 1 unit Lemon; 1.5 cup Israeli Couscous; 9 ounce Italian Chicken Sausage Mix; 2 unit Chicken Stock Concentrate; 4 ounce Cream Sauce Base; 2 tablespoon Cream Cheese; Salt; Pepper; Cooking Oil; Butter

with Zucchini

Recipe Development TeamUpdated on August 25, 2025

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This quick and hearty meal stars savory chicken sausage, springy pearl couscous, and tender zucchini in a rich cream sauce brightened up with tangy lemon and herbaceous dill. If you have 35 minutes, a pot, a pan, and an appetite for perfectly balanced flavors, this is the dish for you!

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Zucchini

2 clove

Garlic

1 unit

Onion

¼ ounce

Dill

1 unit

Lemon

1.5 cup

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

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories1000 kcal

Fat43 g

Saturated Fat18 g

Carbohydrate107 g

Sugar14 g

Dietary Fiber7 g

Protein43 g

Cholesterol180 mg

Sodium1850 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.

Utensils

•Medium Pot

•Large Pan

•Zester

Instructions

PDF

• Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-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.

• In a medium pot, combine couscous, 2 cups water (3 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 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 base, stock concentrates, cream cheese, chopped dill, 1⁄2 cup water (1 cup for 4 servings), and juice from half the lemon. 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.