Sausage, Peppers & Couscous

Ingredients

• 1 lb Italian sausages, sliced
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 can (15 oz) chickpeas, rinsed
• 1.5 cups couscous
• 1.5 cups boiling water
• 2 tbsp olive oil
• Dried oregano

Method

1. Preheat oven to 400°F. Toss sausage, peppers, onion, and chickpeas with oil and oregano on a sheet pan.
2. Roast for 20-25 minutes until sausages are cooked and vegetables are tender.
3. While roasting, place couscous in a bowl, add boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
4. Serve the sausage and pepper mix over the fluffy couscous.

The Story & Tips

Sausage, Peppers & Couscous is a four-serving sheet-pan dinner with Italian sausage, bell peppers, red onion, chickpeas, couscous, olive oil, and oregano. The sausage and vegetables roast together while the couscous steams separately, bringing the meal together in about 30 minutes.

Toss the sausage, peppers, onion, and chickpeas with oil and oregano, then spread them out across the sheet pan. Leaving space between the ingredients helps the vegetables roast rather than steam. While the pan is in the oven, cover the couscous with boiling water and let it stand for five minutes before fluffing.

Serve the roasted sausage and pepper mixture over the couscous while warm. Refrigerate leftovers for up to three days, keeping the couscous separate when possible. Quinoa or rice can replace couscous with longer cooking times, and chicken, turkey, or plant-based sausage can be used instead of Italian sausage.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• couscous: Substitute with quinoa or rice, though cooking times for these grains will be longer.
• chickpeas: Use cannellini beans or even small cauliflower florets for extra vegetable bulk.
• Italian sausages: Use chicken or turkey sausage for a leaner option, or plant-based sausage for a vegetarian version.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days; store couscous separately when possible.