Express couscous with turkey sausage, lemon zucchini and whipped feta

Instructions

1. 1

   Place the couscous in a medium bowl with 1 tablespoon olive oil, 1/4 teaspoon salt, and half of the lemon zest. Pour in the hot water, about 200°F/93°C, stir once, cover, and let it sit for 5 minutes.

2. 2

   Meanwhile, combine the feta cheese, Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon dill, a pinch of black pepper, and 1 garlic clove in a blender cup or small processor. Blend until thick and smooth. Set aside.

3. 3

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and cook the turkey sausage for 5 to 6 minutes, breaking it up with a spoon, until well browned and fully cooked. Transfer the sausage to a plate.

4. 4

   In the same skillet, add the remaining 1/2 tablespoon olive oil, the red onion, and the remaining garlic clove. Cook for 1 minute until fragrant. Add the zucchini, sweet paprika, red pepper flakes if using, 1/2 teaspoon salt, and a little black pepper. Sauté for 4 to 5 minutes until the zucchini is tender but still slightly firm.

5. 5

   Return the turkey sausage to the skillet with the zucchini. Add the remaining lemon juice, the rest of the lemon zest, and 1 more tablespoon dill. Cook for 1 minute, stirring well to combine.

6. 6

   Fluff the couscous with a fork and divide it among plates or bowls. Spoon the hot turkey sausage and zucchini mixture on top. Finish with dollops of whipped feta and a little extra fresh dill. Serve immediately.