BBQ Sausage and Veggie Roast with Couscous
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 27 min
- Cost
- $16.50
- Nutrition
- 520 cal · 28g protein
- sheet-pan
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
BBQ Sausage and Veggie Roast with Couscous is a weeknight dinner that serves 4 and is on the table in about 37 minutes, for around $17 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Corn on the cob (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb pork sausages
- 4 count carrots
- 2 count zucchini
- 2 count yellow bell peppers
- 1 cup whole wheat couscous
- 1½ cups low-sodium chicken broth
- ½ cup barbecue sauce
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Slice the carrots into thin coins, the zucchini into thick half-moons, and the peppers into chunks.
- Toss the carrots with 1 tbsp olive oil and a pinch of salt on a large sheet pan. Add the whole sausages and roast 12 minutes.
- Stir the barbecue sauce and Dijon together. Add the zucchini and peppers to the pan with the remaining oil, brush the sausages and vegetables with the sauce, and roast 13-15 more minutes until the sausages reach 160°F and the vegetables are tender with browned edges.
- While that finishes, bring the broth to a boil in a saucepan. Stir in the dry couscous, cover, turn off the heat, and let it sit 5 minutes. Fluff with a fork and season with salt and pepper.
- Slice the sausages and serve over the couscous with the roasted vegetables and any sauce from the pan.
- Picky eater tip: serve the sausage, couscous and carrots plain, with the sauce on the side.
- Make ahead: slice the vegetables and mix the sauce up to 2 days ahead and keep them in the fridge. Store leftovers up to 3 days.
On the side: Corn on the cob (10 min)
4 corn on the cob
- Bring a large pot of water to a boil. Add the shucked corn and cook 5 to 7 minutes.
- Serve with butter and salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 48 g
- Fiber
- 7 g
- Sugar
- 8 g
- Fat
- 26 g
- Saturated fat
- 8 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop