Chicken Spinach & Feta Sausage with Herbed Couscous and Mediterranean Cucumber-Dill Salad

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  1. Cut the cucumbers into thin ribbons using the fine blade on a vegetable spiralizer or with a vegetable peeler. You can also use a mandoline to finely slice your cucumbers or simply chop them into bite-sized pieces using a knife. Sprinkle the cucumbers with 2 teaspoons of salt, toss together in a colander, and set aside for 20 minutes to allow the cucumbers to release excess water.
  2. Combine the cherry tomatoes, red onion, feta cheese, and black olives in a serving bowl. Set aside.
  3. Whisk together all ingredients for the dressing: olive oil, dill, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper. Set aside.
  4. Cook your Chicken Spinach & Feta Sausage by bringing a skillet of water to a boil. Once boiling, turn off the heat, add the sausages to the skillet, and place a lid on the skillet. Allow to sit for 7 minutes, then drain the water, wipe out the skillet, and brown the sausages to complete the cooking process.
  5. While the sausages are cooking, rinse the salt from the cucumbers. Set aside in the colander for an additional 10 minutes to drain.
  6. While the cucumbers are draining, make your couscous. Melt 1 Tb. butter in a saucepan, add garlic, and sauté for 1 minute. Add chicken broth and bring to a boil, then add uncooked couscous. Remove from heat, stir to moisten, place the lid on the saucepan, and allow it to sit for 5 minutes. After 5 minutes the liquid should be absorbed and your couscous will be cooked; fluff it with a fork, stir in the chopped parsley, and season with salt to taste.
  7. Add the drained cucumbers to the serving bowl with the cherry tomatoes and other salad ingredients. Toss with the dressing, adding a little at a time until it is dressed to your liking. You may not use all the dressing.
  8. Serve the sausages over the couscous with the cucumber salad on the side. Sprinkle with additional parsley to garnish.

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