Sausages with couscous – served with sumac & labneh dressing

Looking for a hearty yet refreshing meal that’s both easy to prepare and full of flavour? These sausages with couscous are the perfect solution!

Juicy, golden-browned sausages are paired with light and fluffy couscous, then elevated with a tangy sumac & yoghurt dressing that brings brightness and balance to every bite. It’s a simple dish that feels gourmet. Ideal for busy weeknights or casual weekend dinners. Serve it warm or at room temperature for a versatile meal that’s packed with protein, texture, and bold Middle Eastern-inspired flavours.

Ingredients: (for 2 portions)

• 4 fresh sausages (I had chicken sausages – you can use whatever you like)
• 1 red onion
• 1 bell pepper
• 1 clove of garlic
• spice mix made from: a teaspoon of sweet paprika, a teaspoon of cumin powder and a teaspoon of ground coriander
• 1 tablespoon of sumac
• 1 medium eggplant
• 10 g fresh parsley
• 80 g labneh (or quark/yoghurt mixed with a little lemon juice)
• 1 cube of concentrated soup, diluted in 400 ml of hot water
• 20 ml of live oil
• 120 g couscous
• salt + pepper

Preparation:

First, wash all the veggies and get them ready. Remove the seeds from the pepper and slice it up. Peel the onion, cut it into quarters, then slice it thin and evenly. Cut the eggplant in half lengthwise, then into slices about 1 cm thick. Rinse and chop the parsley, then peel and finely chop the garlic. Lastly, dissolve the soup cube in some hot water and set it aside for later.

In a pan, add the oil and when it is hot, add the onion, garlic and spices. Mix well and cook. Add the rest of the vegetables and a small cup of water and cook with the lid on, stirring periodically, for about 10 minutes.

Meanwhile, boil the couscous for about 10-12 minutes in the soup base prepared earlier (add more water if necessary).

When the vegetables are cooked, add the cooked couscous and mix well, cook for another 1 more minute and turn off the stove.

While the veggies are cooking, go ahead and cook the sausages. I used a Tefal OptiGrill, but you can use any non-stick pan, grill, or whatever you have on hand – it all works just fine.

In a bowl, mix the labneh or the quark (or the quark or yoghurt) with the sumac spices, a little salt and pepper.

Once everything’s cooked, it’s time to put the plates together. Spoon the couscous and veggies evenly into two bowls. Add two sausages on top of each, then drizzle with a generous spoonful of the sumac yogurt dressing. Sprinkle some chopped parsley over everything, season with salt and pepper to taste, and you’re good to go. Enjoy your meal!

If you try the recipe, let me know how you liked it! 😊

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