Creamy Lemon Dill Chicken Sausage and Israeli Couscous with Zucchini

This creamy one-pan dish brings together savory chicken sausage, tender Israeli couscous and fresh zucchini in a luscious lemon-dill cream sauce. It’s a comforting, flavorful meal that comes together in under 30 minutes.

The bright lemon and fresh dill perfectly balance the richness of the cream sauce, while the sausage and couscous make it hearty enough for a satisfying dinner. Leftovers taste even better the next day!

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Ingredients

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. In a small pot, bring couscous and 1 cup water (2 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.
3. 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.
4. 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.
5. 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.
6. Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but note that regular couscous cooks much faster (about 5 minutes) and has a finer texture. Adjust cooking time accordingly and check package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth to loosen the sauce.

Can I make this dairy-free?

Yes, substitute cream cheese with a dairy-free cream cheese alternative, use a dairy-free cream sauce base or coconut cream and replace butter with olive oil or vegan butter.