This Kale and Sausage Couscous recipe packs a surprising amount of flavor and comes together in less than 30 minutes! A perfect weeknight meal.
Kale and Sausage Couscous
Do you have something in your pantry that has been there for a couple years, but you don’t really know what to do with it?
No? Just me? Oh well…
I had this half-full package of Israeli pearl couscous in my pantry that I bought a few years ago, probably to make a Mediterranean salad or something. Every now and again when I cleaned out the pantry, I came across this couscous, and I felt like it was mocking me. “Ha ha! You don’t know what to do with me! I will haunt your pantry forever!”
Or something like that.
One evening before my family was leaving for a big trip, we had a limited supply of food items (because, you know, long trip), and dinner time was quickly approaching. Just as I was getting ready to panic, I remembered my pantry nemesis. Thus Kale and Sausage Couscous was born.
Sometimes I surprise myself with how delicious a meal turns out to be, and this was one such surprise. I love how quickly it came together, and how I got to use some of the fresh produce from my garden! Homegrown kale and basil added a lot of nice greenery and flavor. Beef smoked sausage and a splash of lemon juice knock the flavors of this meal out of the park.
Pearl couscous no longer haunts my pantry, and I will definitely purchase it again!
What Is Couscous?
I first heard about couscous (pronounced “koos-koos” with a soft “s” like in snake) around the same time I learned about quinoa, so I assumed that couscous was also a grain. I have since learned that couscous is actually a pasta hailing from North Africa and the Mediterranean region. It looks like a pile of small balls and is made from semolina and wheat flour.
There are actually three varieties of couscous: Moroccan, the smallest; Israeli, medium sized; and Lebanese, which is the largest. Their cooking times align with their size. Moroccan couscous cooks in about 1 minute, Israeli in 10 minutes, and Lebanese in 15 minutes.
This article explains all about couscous, and this other article answers all of your couscous cooking questions, if you want to know more.
Beef Smoked Sausage
I almost always have at least one Hillshire Farms Beef Smoked Sausage round in my refrigerator. Yes, I know that this is not the healthiest protein option, but these sausages are so flavorful, so versatile, and relatively inexpensive. At Sam’s Club I usually get a four pack for $11-$12. $3 for the all the protein in one meal? Yes, please!
Do I need to use Hillshire Farms brand?
This is the type of sausage my family has come to like best. We have tried some other brands, but Hillshire Farms is our consistent favorite.
That being said, feel free to use whatever sausage and brand you can find! Ground sausage works just as well as this kielbasa-style.
My recipes using Beef Smoked Sausage
So far, I only have one other recipe shared using beef smoked sausage, but I am planning to share several more with you!
Our Favorite Sausage Pasta: A One Dish Meal
Sausage and Potatoes with Mustard Vinaigrette
Substitutions for Kale and Sausage Pasta
Sausage
- As previously mentioned, other types of sausage work great in this recipe. You can use kielbasa-style or ground, beef or pork, chicken or vegan. Use what you have and what you like!
Couscous
- Couscous comes in 3 different sizes with pearl couscous being the middle size. To make this with the larger Lebanese couscous, add about 1/2 cup more water or broth, and increase the cooking time by 4-5 minutes.
- To use the smaller Moroccan couscous, make sure the water/ broth is boiling, stir in the couscous, then cover, and cook for up to two minutes. Remove from heat then stir in the basil and lemon juice. Fluff with a fork before serving.
- You could even replace the couscous with pasta! Adjust liquid and cooking time according to the pasta you use.
Fresh Basil
- I am aware that fresh basil is not always available. Try adding between 1 tsp.-1 Tbsp. of dried basil, according to your taste preferences.
Kale
- I originally made this recipe with kale because that was what I had available in my garden at the time. If you don’t have kale or don’t like it, try using spinach, chard, or whatever greens you have and enjoy eating cooked.
- If you are using spinach though, add it in at the end! It wilts much faster than kale.
Lemon Juice
- If you have a lemon, juice it! If I had a fresh lemon, I would have used that in a heartbeat. But since I had none, I used bottled lemon juice, and it worked.
How to Make Kale and Sausage Pasta
Sauté sausage, onions, and kale
Chop sausage and kale, and dice onions. Sauté in a large, deep frying pan until the onions are translucent and the sausage is browned to your liking. You don’t need to add oil, because sufficient fat will be rendered off from the sausage.
Boil the couscous
Next, add the water or broth. Bring it to a boil, then add the couscous.
Cover and let it cook for about ten minutes, or until the couscous is tender.
Add basil and lemon juice
After the couscous has cooked, turn off the heat and stir in the chopped basil and lemon juice.
Enjoy your Kale and Sausage Couscous!
Get your portion quickly, before your family gobbles it down.
Now it is time to get your hands dirty. Happy eating, friends!
Save it for later!
Kale and Sausage Couscous: A One Dish Meal
Kale and Sausage Couscous packs a surprising amount of flavor and comes together in less than 30 minutes! A perfect weeknight meal.
Ingredients
- 1 onion, diced
- Beef Smoked Sausage, chopped
- 2-3 cups Kale, chopped
- 1 1/2 cups Pearl Couscous
- 2 1/2-3 cups water or broth
- 1/2 cup fresh basil, chopped (or 1-3 tsp. dried basil)
- 1-2 Tbsp. lemon juice (or the juice of one lemon)
Instructions
- Sauté onion, sausage, and kale in a large, deep frying pan until the onion is translucent and the sausage is browned.
- Add water or broth, and bring to a boil.
- Add couscous. Stir, and cover. Cook for 10 minutes, stirring occasionally.
- When couscous is soft, turn off heat and remove lid.
- Stir in basil and lemon juice.
- Serve warm.
Leave a Reply