Mediterranean Chicken and Sausage Couscous Pot
Transform dinner into a Mediterranean feast with this Mediterranean Chicken and Sausage Couscous Pot, a one-pot wonder bursting with bold flavors and wholesome ingredients. Tender chicken thighs and hearty Italian sausage are seared to perfection, then simmered in a rich blend of low-sodium chicken broth, diced tomatoes, and aromatic spices like smoked paprika and cumin. This colorful dish features vibrant veggies—including zucchini, red bell peppers, and onions—and fluffy couscous that soaks up all the savory juices. The finishing touches of tangy Kalamata olives, fresh parsley, and optional crumbled feta bring a bright, briny kick that will transport your taste buds straight to the Mediterranean coast. Perfect for a comforting yet healthy weeknight meal, this recipe is ready in under an hour and serves up to four people.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 links mild Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (sliced into half-moons)
- 3 cloves garlic cloves (minced)
- 2.5 cups chicken broth (low-sodium)
- 14 ounces canned diced tomatoes (with juices)
- 1.5 cups couscous
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup kalamata olives (sliced)
- 2 tablespoons fresh parsley (chopped)
- 0.25 cup crumbled feta cheese (optional)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove and set aside.
Add the sausage links to the pot and cook for 5-6 minutes, turning occasionally, until browned. Remove and set aside with the chicken.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and red bell pepper for 2-3 minutes until softened.
Add the zucchini and continue to sauté for another 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chicken broth, canned diced tomatoes (with their juices), ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
Return the seared chicken and sausages to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer and cover the pot with a lid. Reduce the heat to low and let cook for 20 minutes, or until the chicken is fully cooked through.
After 20 minutes, remove the chicken and sausages from the pot and slice the sausages into rounds. Set aside.
Stir the couscous into the pot, ensuring it is evenly distributed. Return the sliced sausages and chicken thighs to the pot, arranging them on top of the couscous.
Cover the pot and turn off the heat. Let the couscous steam in the residual heat for 5-7 minutes, or until it has absorbed the liquid and become tender.
Once the couscous is cooked, fluff it gently with a fork. Stir in the kalamata olives and sprinkle with chopped fresh parsley.
Optionally, garnish with crumbled feta cheese before serving.
Serve warm and enjoy your Mediterranean-inspired meal!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.1 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
