Lemon-Dill Chicken Sausage Couscous

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• cream cheese
  3 oz
• cream sauce base
  1 unit
• dill
  1 bunch
• garlic
  2 cloves
• israeli couscous
  ¾ cup
• italian chicken sausage mix
  2 links
• lemon
  1 unit
• onion
  1 unit
• salt
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   italian chicken sausage mix onion zucchini cream cheese chicken stock concentrate cream sauce base lemon garlic dill israeli couscous cooking oil salt black pepper butter

   italian chicken sausage mix: 2 links, onion: 1 unit, zucchini: 1 unit, cream cheese: 3 oz, chicken stock concentrate: 1 unit, cream sauce base: 1 unit, lemon: 1 unit, garlic: 2 cloves, dill: 1 bunch, israeli couscous: ¾ cup, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Halve zucchini lengthwise, then 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. Zest and quarter lemon.
3. 

   3

   In a small pot , bring israeli couscous and ¾ cup water to a boil. Once boiling, cover and reduce heat to low; cook until al dente ⏱️ 7 minutes . Keep covered off heat until ready to use.
4. 

   4

   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 ⏱️ 6 minutes . Season with salt and black pepper. Transfer to a plate and set aside.
5. 

   5

   Heat another drizzle of oil in the 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 ⏱️ 7 minutes . Stir in cream sauce base, chicken stock concentrate, cream cheese, chopped dill, juice from half the lemon, and ½ cup water. Cook, stirring occasionally, until sauce has thickened ⏱️ 4 minutes .
6. 

   6

   Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined ⏱️ 2 minutes . Turn off heat; stir in butter until melted and combined. Taste and season with additional salt and black pepper as needed.
7. 7

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