Sausage and spinach couscous

SmartPoints® value per serving
Total Time
41 min
10 min
31 min
Couscous is a coarse-ground wheat grain (similar to semolina) and a staple of North African cuisine. It is ideal for quick meals because it is ready in only 5 minutes. This recipe, ready in only 40 minutes, yields six generous servings of couscous loaded with sausage, onions and peppers and spinach for a one-bowl meal. Although technically Moroccan-inspired, this dish is anything but exotic and will please kids and adults alike with it's familiar flavors. Choose spicy Italian chicken sausage for a little kick of heat. The key to perfectly prepared couscous is fluffing it with a fork after only 5 minutes of time. Couscous is available boxed in a variety of flavors, such as roasted garlic and olive oil or Parmesan, as well as the most commonly used plain couscous. Be sure to use the plain variety in this dish.


Olive oil

1 tsp

Uncooked chicken sausage(s)

1 pound(s), Italian, cut into 2-inch chunks

Uncooked onion(s)

1 medium, chopped

Sweet red pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

2 medium clove(s), minced

Reduced-sodium chicken broth

¾ cup(s)

Home made marinara sauce

½ cup(s)

Fresh spinach

5 oz, coarsely chopped baby leaves

Uncooked couscous

1 cup(s), plain variety


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
  2. Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1⁄4 cup water to the skillet while the vegetables are cooking.
  3. Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork just before serving. Yields generous 1 cup per serving.


Couscous its sometimes referred to as Moroccan-style pasta and can be substituted as a quick alternative to rice in many recipes—it cooks in only 5 minutes.