Lemon-Dill Chicken Sausage Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• Italian chicken sausage mix
  18 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken stock concentrate
  4 unit
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• dill
  ½ oz
• garlic
  4 clove
• lemon
  2 unit
• onion
  2 unit
• salt
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• zester
• small pot
• large pan

1. 

   1

   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. Using a zester , zest and quarter lemon .

   zucchini: 2 unit, onion: 2 unit, garlic: 4 clove, dill: ½ oz, lemon: 2 unit
2. 

   2

   In a small pot , bring Israeli 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.

   Israeli couscous: 1.5 c
3. 

   3

   Heat a drizzle of cooking 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 black pepper . Transfer to a plate and set aside.

   cooking oil: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add onion, garlic, and Italian chicken sausage mix *. 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 , chicken stock concentrate , 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.

   cooking oil: 1 tsp, Italian chicken sausage mix: 18 oz, cream sauce base: 8 oz, chicken stock concentrate: 4 unit, cream cheese: 4 tbsp
5. 

   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.

   butter: 2 tbsp
6. 

   6

   Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.
7. 7

   Chicken Sausage is fully cooked when internal temperature reaches 165 degrees.