In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage
and cook, stirring, until no longer pink. Add the water, bouillon
cubes, herbes de Provence, red pepper flakes, and lemon
pepper, bring to a boil and simmer
, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous
in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.