Italian Sausage & Pepper Couscous Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Italian Sausage & Pepper Couscous Recipe – Quick & Easy

Hey everyone! I’m so excited to share this recipe with you. It’s a total weeknight winner – quick, flavorful, and seriously satisfying. I first stumbled upon a version of this when I was craving something comforting but didn’t want to spend hours in the kitchen. This Italian Sausage & Pepper Couscous is the result, and it’s become a regular in my rotation. It’s a little bit different from traditional Indian cuisine, but trust me, the flavors are amazing and it’s a fun change of pace!

Why You’ll Love This Recipe

This dish is all about ease and flavor. It comes together in under 30 minutes, making it perfect for busy evenings. The combination of savory Italian sausage, sweet peppers, and fluffy couscous is just chef’s kiss. Plus, it’s super versatile – you can easily adjust the spice level or swap in different veggies. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy for how simple it is!

Ingredients

Here’s what you’ll need to make this Italian Sausage & Pepper Couscous:

• 1 cup couscous (about 170g)
• 1.5 cups chicken stock (355ml)
• 5 Italian sausages
• 4 shallots
• 10-12 sweet peppers
• 1 tbsp chilly flakes
• 2 tbsp rosemary, chopped
• 3 garlic cloves
• Salt, to taste
• Pepper, to taste
• 3 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Italian Sausage Varieties: You can use sweet, hot, or mild Italian sausage – it’s totally up to you! I usually go for sweet Italian sausage for a more balanced flavor, but a little heat is nice too.
• Couscous Types: There are different types of couscous – Moroccan, Israeli (pearl), and Lebanese. I prefer the standard Moroccan couscous for this recipe, as it’s light and fluffy.
• Rosemary Freshness: Fresh rosemary is so much better than dried, if you can get it. The aroma is incredible! If you absolutely have to use dried, use about 1 teaspoon.
• Regional Pepper Variations: Feel free to experiment with different colored sweet peppers! Red, yellow, and orange peppers all add a slightly different sweetness. I love a mix for visual appeal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 3 tablespoons of oil in a deep pan over medium heat.
2. Add the grated garlic and chopped shallots. Sauté for about 2 minutes, until they become fragrant and slightly softened. Don’t let the garlic burn!
3. Add the Italian sausage pieces and cook for 5-7 minutes, until browned. Watch out for splattering – a little lid action can help with that.
4. Season with salt, pepper, and chopped rosemary. Give everything a good stir to combine those flavors.
5. Add the sweet pepper pieces and sauté for 3-4 minutes, until they’re slightly tender but still have a bit of a bite.
6. Mix in the red chili flakes and cook for another 2 minutes. Then, remove the pan from the heat and set it aside.
7. In a separate pan, bring the chicken stock to a rolling boil.
8. Stir in the couscous, immediately remove the pan from the heat, and cover it. Let it sit for 5 minutes – this is important for the couscous to absorb the liquid.
9. Fluff the couscous with a fork and season with salt and pepper to taste.
10. Plate the couscous and top with the sausage-pepper mixture. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcook the peppers! You want them to still have a little crunch.
• If your couscous seems a little dry, add a splash more chicken stock.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves things spicy. She adds a pinch of cayenne pepper along with the chili flakes.
• Gluten-Free Couscous Options: If you’re gluten-free, you can easily use quinoa or rice instead of couscous.
• Vegan Sausage Substitute: For a vegan version, use your favorite plant-based Italian sausage.
• One-Pan Adaptation: To make cleanup even easier, you can cook everything in one large pan. Just cook the sausage and peppers first, then add the couscous and stock.

Serving Suggestions

This Italian Sausage & Pepper Couscous is great on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Can I use a different type of stock? Yes, you can! Vegetable stock or beef stock would also work well.
• What if I don’t have fresh rosemary? As mentioned before, you can use about 1 teaspoon of dried rosemary.
• How can I make this dish ahead of time? You can cook the sausage and pepper mixture ahead of time and store it in the refrigerator. Then, just cook the couscous when you’re ready to serve.
• Can I add vegetables other than sweet peppers? Absolutely! Zucchini, mushrooms, or onions would all be delicious additions.
• Is Italian sausage always spicy? No, it comes in sweet, hot, and mild varieties. Check the label to see which one you’re getting!

I really hope you enjoy this recipe as much as I do. Let me know in the comments if you try it, and what you think! Happy cooking!