roasted root vegetable couscous with chicken apple sausage

root vegetables are roasted until just tender then paired with whole wheat couscous. chicken apple sausage and dried cranberries add the perfect hint of sweetness for a dairy-free quick weeknight meal everyone will love!

If you’re like me, then you’re in need of some quick, less than 30-minute dinners every week and I’ve got just that for you!

This dinner literally came together in 25 minutes, is full of delicious flavor and was something everyone in my household would eat. If that’s not a weeknight meal win, I don’t know what is.

So, I’m a total food combiner. BUT, if you’re not into it, you can serve up these elements separately as well. Or just mix the couscous with the veggies and the dried cranberries and serve the chicken sausage up separately.

Whatever works for you here goes!

As with most of my meals, you can customize this to your liking. It’s already dairy-free, but if you’re in need of a gluten-free option, just swap out the couscous for quinoa or any other favorite gluten-free grain.

If you’re not a big meat eater (truthfully, I’m not either, but I incorporate it at least once a week for Chad and Owen), you can sub in roasted tofu, seitan or even just beans!

Whatever you choose, I sincerely hope this meal can save you at least one night of weeknight meal stress because I know firsthand that stress is REAL.

roasted root vegetable couscous with chicken apple sausage

★★★★★ 5 from 2 reviews

• Author: Cait
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: dinner

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Description

root vegetables are roasted until just tender then paired with whole wheat couscous. chicken apple sausage and dried cranberries add the perfect hint of sweetness for a dairy-free quick weeknight meal everyone will love!

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Ingredients

Scale 1x2x3x

• 1 cup whole wheat couscous
• 1 cup chicken broth or water
• 1 tablespoon butter
• 1 package chicken apple sausage (I used Boar’s Head), sliced into rounds
• 1 large or 2 small sweet potatoes, peeled & cubed
• 2 parsnips, peeled & sliced
• 1 cup shaved brussel sprouts
• 1 turnip, peeled & cubed
• 1/2 large or 1 small red onion, diced
• 2–4 tablespoons dried cranberries
• Olive oil
• Salt & pepper, to taste

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Instructions

• Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper and drizzle with olive oil.
• On one baking sheet, add sweet potatoes, turnips and parsnips.  Drizzle with a little more olive oil, top with salt & pepper and toss to combine, spreading back out into a single layer.
• On the second baking sheet spread onions and brussel sprouts.  Drizzle with a little more olive oil, top with salt & pepper and toss to combine, spreading back out into a single layer.
• Bake sweet potato tray for 25-30 minutes or until fork tender and lightly browned, tossing halfway through.
• Bake brussel sprout and onion tray for 15-20 minutes or until brussel sprouts are just browned, tossing halfway through.
• While veggies roast, combine couscous with broth or water, butter and salt and cook according to package instructions.
• In a large non-stick saute pan over medium heat, place sliced chicken sausage and cook until just browned on each side (~3 minutes per side).
• Serve separately tossing the dried cranberries with the roasted veggies, or in a large bowl combine couscous, roasted vegetables and chicken sausage and dried cranberries tossing to combine.

Keywords: dinner, grain bowl, easy meal, chicken sausage, couscous

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