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Israeli couscous, cooked sausage, spinach, olives and feta in a white bowl.
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5 from 2 votes

Israeli Couscous Recipe with Sausage & Feta

This Israeli couscous recipe is inspired by my family's favorite white wine pasta. In this recipe, chicken sausage and feta cheese add fantastic flavor to the easy sauce.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Entrees, Pasta
Cuisine: Mediterranean
Keyword: Israeli Couscous, Pearl Couscous
Servings: 4 Servings
Calories: 453kcal


  • 3 teaspoons olive oil divided
  • 8 ounces (dry) Israeli couscous (about 1 2/3 cups)
  • 2 cups water
  • 3 links pre-cooked Italian chicken sausage, cut into ½-inch thick semi-circles
  • 3 garlic cloves minced
  • Pinch of red pepper flakes
  • 1/2 cup dry white wine
  • 1/4 cup crumbled feta cheese
  • 3/4 ounce pitted Kalamata olives quartered (about 6 olives)
  • 2 cups spinach leaves
  • 3 tablespoons minced flat-leaf parsley
  • 1/2 teaspoon kosher salt or to taste


  • Heat 2 teaspoons olive oil in a medium-sized saucepan set over medium heat. Add the Israeli couscous and cook, stirring constantly, until the couscous starts to brown, 2 to 3 minutes.
  • Add the water and bring to a boil. Reduce heat until the liquid is simmering, cover and cook until all of the liquid is absorbed, 8 to 10 minutes. Fluff the Israeli couscous with a fork and set aside.
  • While the couscous cooks, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray and add the sausage. Cook, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
  • Reduce the heat to medium. Do NOT wipe out the pan – the browned bits add flavor.
  • Add the remaining 1 teaspoon olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds. Pour in the white wine. Cook at a rapid simmer for 1 to 2 minutes, scraping the brown bits off of the bottom of the pan with a wooden spatula or spoon.
  • Stir in the cooked couscous until it’s coated with the wine sauce. Stir in the sausage, feta cheese, olives, spinach and parsley. Stir over the heat until the spinach is lightly wilted.
  • Season to taste with salt. Serve.


Serving: 1.25cups | Calories: 453kcal | Carbohydrates: 50.3g | Protein: 21.7g | Fat: 16.3g | Saturated Fat: 5.6g | Cholesterol: 50.3mg | Sodium: 822.8mg | Fiber: 3g | Sugar: 0.4g