Recipe courtesy of Padma Lakshmi
30 min
10 min
20 min
4 to 6 servings


  • 2 tablespoons olive oil
  • 1 onion, minced
  • 3/4 pound portobello or white mushrooms, trimmed, wiped clean and sliced
  • Salt and freshly ground black pepper, to taste
  • 1 Italian sweet turkey sausage, sliced
  • 5 cups water
  • 2 chicken bouillon cubes
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon lemon pepper
  • 1 2/3 cups couscous
  • 3 tablespoons snipped fresh dill
  • Extra virgin olive oil, for drizzling as garnish
  • Freshly grated Parmesan to taste, as garnish


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.

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