Ingredients
4 halal turkey sausages (12–14 oz total)
1 1/2 cups couscous
1/3 cup olive oil
2 cloves garlic (minced)
1 red bell pepper (sliced)
1 zucchini (sliced)
1 pint cherry tomatoes (halved)
1/4 cup Kalamata olives
1/2 cup crumbled feta cheese (optional, substitute nutritional yeast)
1 tbsp fresh parsley (chopped)
1 tsp ground cumin
1 tsp paprika
Juice of 1 lemon
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Slice turkey sausages into 1-inch pieces
Place sausages on a baking sheet and roast for 15–18 minutes until browned
While sausage cooks, bring 1/2 cup water to a boil; add couscous, salt, cumin, and paprika, cover, and simmer 5 minutes
Sauté bell pepper, zucchini, and cherry tomatoes in olive oil with garlic on high heat for 8 minutes
Add lemon juice and parsley to vegetable mixture
Divide couscous among bowls, top with roasted sausage, sautéed vegetables, olives, and optional feta
Notes
Use extra-virgin olive oil for depth of flavor
Substitute couscous with cauliflower rice for a low-carb option
Meal prep: Store in airtight containers in fridge for up to 3 days
Add chickpeas for extra plant-based protein
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Oven and Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg