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Herby Couscous with Sausages, Spinach and Za’atar Chickpeas


  • 15 oz. canned chickpeas
  • 1 Tbsp. olive oil
  • ¾ tsp. salt
  • 2 tsp. za’atar seasoning blend
  • 1 cup mixed herbs (dill or fennel fronds, mint, parsley, chervil or basil)
  • 1 cup hand-rolled couscous
  • 1 ½ cups water
  • 12 oz. garlic and fennel chicken sausage
  • 6 oz. baby spinach
  • 1 tsp. olive oil
  • Additional olive oil for drizzling
  • 1 Tbsp. fresh lemon juice


Roast Chickpeas

  • Heat oven to 400 degrees. In a colander, drain and rinse chickpeas. Place chickpeas on a clean kitchen towel and pat dry; you want them to be as dry as possible before roasting. Move chickpeas to a rimmed baking sheet and drizzle with olive oil. 
  • Roast for about 30 minutes, or until chickpeas begin to brown and turn crispy. Remove from oven and toss with za’atar seasoning.

Prep Herbs

  • While chickpeas are roasting, wash, dry and roughly chop the herbs.

Cook Couscous and Sausages

  • Heat either a grill pan or large frying pan to medium heat.
  • In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Stir in the couscous, cover and immediately reduce heat to low. Simmer for 2 minutes, then remove from heat. Keep pan covered and allow couscous to steam for 8-10 minutes. Remove lid, fluff couscous with a fork and add half of the spinach.
  • Cover pan again and allow spinach to steam for 2 minutes until slightly wilted. Stir spinach into couscous to incorporate, then add remaining spinach and cover again for another 2 minutes. Combine spinach and couscous, drizzle with 1 tsp. olive oil and season to taste with salt and pepper. Return lid to pan and keep covered while sausages cook.
  • If using a grill pan, brush with oil once hot. Place sausages on grill and cook until lightly charred on one side, about five minutes. Flip sausages and continue cooking until lightly charred and heated through, about another five minutes.
  • For a frying pan, add oil once pan is hot. When oil shimmers, add sausages, turning until browned on all sides and warmed through. Total cooking time should be 7-9 minutes.


  • Mound the couscous and spinach mixture onto a large platter. Arrange cooked sausages on the couscous, then top with half the chickpeas (save the rest for salads or snacking). Scatter with herbs, and drizzle with additional olive oil and lemon juice.