Mediterranean Couscous Skillet with Chicken Sausage & Yogurt Drizzle
You can’t beat this recipe from a flavor and ease standpoint. It’s all said and done in one pan in under 35 minutes…but that’s hardly the main reason it will be among your roster of dinner go-to’s. It is literally layered with the tastiest Mediterranean ingredients—from bright sumac and earthy oregano to sweet grapes and bursty tomatoes.
An easy, one-pan dish with layers of delicious Mediterranean flavor.
- 2 tbsp. olive oil
- 1 large shallot, diced (about 1/2 c.)
- 4 large or 6 small garlic cloves, minced or grated
- 3/4-1 lb. mild or hot Italian chicken sausage, casings removed (or purchase in bulk)
- 2 c. halved or quartered mini heirloom, cherry, or grape tomatoes
- 1 c. halved or quartered red seedless grapes
- 1.5 tsp. kosher salt
- 1 tsp. dried oregano
- 1 tsp. ground sumac
- 1/2 tsp. ground cumin
- 1/4 tsp. fresh ground black pepper
- 1 c. low-sodium chicken broth, divided
- 3/4 c. couscous (mini vs. pearl or Israeli)
- 3-4 oz. crumbled feta cheese
- 3 tbsp. pine nuts
- 1/2 c. chopped fresh cilantro (optional)
- 1/2 c. plain Greek yogurt (0% or full-fat, your choice)
- 3-4 tbsp. milk (non-fat, 2% or whole, your choice)
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Warm the olive oil in a 10 to 12-inch cast iron or oven-proof skillet over medium heat as you simultanesouly pre-heat your oven to 450°. Add the shallot, garlic, and sausage to the skillet and use a wooden or silicone spatula to break the sausage into small crumbles. Let cook about 6-8 minutes, stirring periodically, until the sausage crumbles brown slightly.
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Once the sausage is lightly browned and cooked through, add the halved or quartered tomatoes, grapes, and all of the seasonings (kosher salt through black pepper). Stir to evenly distribute the ingredients around the pan and let cook another 3 minutes until the tomatoes and grapes begin to soften slightly and release some of their juices.
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After the tomatoes and grapes have softened slightly, add 1/4 cup low-sodium chicken broth to de-glaze the pan (i.e. gently scrape up any tasty brown bits that have formed at the bottom). Then add the couscous and remaining broth and stir briefly to evenly distribute the couscous among the grapes and tomatoes. Sprinkle the feta and pinenuts over top and immediately transfer the skillet to the middle rack of a pre-heated 450° oven. Let bake 10-15 minutes (10 minutes for softer edges and 15 minutes for crispier edges).
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Meanwhile, combine the Yogurt Drizzle ingredients in a small bowl and whisk until thoroughly combined (start with 3 tablespoons milk and add more if needed to achieve desired consistency). When the couscous is done baking, remove the skillet from the oven and top it with a sprinkling of fresh cilantro (if using) and several tablespoons of the Yogurt Drizzle. Serve the couscous directly from the pan (cover the handle to protect hands) with the remaining Yogurt Drizzle on the side. Enjoy!