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4.8 from 42 votes

Israeli Couscous Recipe with Sausage and Feta

This Israeli couscous recipe is inspired by my family's favorite white wine pasta. In this recipe, chicken sausage and feta cheese add fantastic flavor to the easy sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 Servings
Calories: 453 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 3 teaspoons olive oil divided
  • 8 ounces (dry) Israeli couscous (about 1 ⅔ cups)
  • 2 cups water
  • 3 links pre-cooked Italian chicken sausage, cut into ½-inch thick semi-circles
  • 3 garlic cloves minced
  • Pinch of red pepper flakes
  • ½ cup dry white wine
  • ¼ cup crumbled Feta cheese
  • ¾ ounce pitted kalamata olives quartered (about 6 olives)
  • 2 cups spinach leaves
  • 3 tablespoons minced flat-leaf parsley
  • ½ teaspoon kosher salt or to taste

Instructions

    Cup of Yum
  1. Heat 2 teaspoons olive oil in a medium-sized saucepan set over medium heat. Add the Israeli couscous and cook, stirring constantly, until the couscous starts to brown, 2 to 3 minutes.
  2. Add the water and bring to a boil. Reduce heat until the liquid is simmering, cover and cook until all of the liquid is absorbed, 8 to 10 minutes. Fluff the Israeli couscous with a fork and set aside.
  3. While the couscous cooks, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray and add the sausage. Cook, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
  4. Reduce the heat to medium. Do NOT wipe out the pan – the browned bits add flavor.
  5. Add the remaining 1 teaspoon olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds. Pour in the white wine. Cook at a rapid simmer for 1 to 2 minutes, scraping the brown bits off of the bottom of the pan with a wooden spatula or spoon.
  6. Stir in the cooked couscous until it’s coated with the wine sauce. Stir in the sausage, feta cheese, olives, spinach and parsley. Stir over the heat until the spinach is lightly wilted.
  7. Season to taste with salt. Serve.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1.25cups Calories 453kcal (23%) Carbohydrates 50.3g (17%) Protein 21.7g (43%) Fat 16.3g (25%) Saturated Fat 5.6g (28%) Cholesterol 50.3mg (17%) Sodium 822.8mg (34%) Fiber 3g (12%) Sugar 0.4g (1%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 453

% Daily Value*

Serving 1.25cups
Calories 453kcal 23%
Carbohydrates 50.3g 17%
Protein 21.7g 43%
Fat 16.3g 25%
Saturated Fat 5.6g 28%
Cholesterol 50.3mg 17%
Sodium 822.8mg 34%
Fiber 3g 12%
Sugar 0.4g 1%

* Percent Daily Values are based on a 2,000 calorie diet.