Creamy Lemon Dill Couscous with Chicken Sausage and Zucchini

This creamy, herby one-pan dish brings together tender Israeli couscous, savory chicken sausage and fresh zucchini in a rich sauce brightened with lemon and dill. It’s a comforting meal that feels like a warm hug in a bowl.

Perfect for busy weeknights, this recipe comes together quickly and uses simple ingredients. The leftovers taste even better the next day, if you have any!

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Ingredients

9 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks much faster (about 5 minutes) and may become mushy if overcooked.

Can I make this dish dairy-free?

You can substitute the cream cheese and butter with dairy-free alternatives, but the sauce may not be as creamy. Use a plant-based cream sauce base if available.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.