Recipes and Cooking Sausage, Red Onion, and Rainbow Chard Couscous For tangy contrast, serve with a dollop of herbed soft cheese thinned with a little milk to a spoonable consistency. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on March 1, 2022 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 10 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 1 pound rainbow chard 1 large red onion, halved and thinly sliced (2 cups) 8 uncooled lamb merguez links, or 12 oz.other spicy sausage links, halved crosswise 2 tablespoon olive oil 2 cup chicken stock 1 cup uncooked couscous ⅓ cup golden raisins 2 green onions, finely chopped (1/4 cup) lemon wedges Directions Preheat oven to 425°F. Line a rimmed baking sheet with foil. Strip leaves from rainbow chard stems and cut stems into 2-inch pieces. Scatter chard stems, onion, and sausage on baking sheet and toss with 1 Tbsp. olive oil. Sprinkle sausage and vegetables with kosher salt and ground black pepper. Roast 20 minutes until sausages are cooked through (165°F) and veggies are caramelized. Meanwhile, in a 3- to 4-qt. saucepan combine stock with 1/2 tsp. kosher salt and 1 Tbsp. olive oil. Bring to boiling. Remove from heat and add couscous, raisins, and green onions. Cover and let stand 5 minutes. Slice chard leaves into ribbons and add to couscous. Cover and let stand 5 minutes more. Fluff couscous and top with sausage and roasted vegetables. Serve warm with lemon wedges if you like or store, refrigerated, up to 3 days. (To reheat, microwave at 70% power 1 1/2 to 2 minutes, stirring halfway.) Serves 6. Creamy Add On For tangy contrast, serve with a dollop of herbed soft cheese thinned with a little milk to a spoonable consistency. Print Nutrition Facts (per serving) 326 Calories 12g Fat 38g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 326 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 33mg 11% Sodium 776mg 34% Total Carbohydrate 38g 14% Total Sugars 10g Protein 6g Vitamin C 16.6mg 83% Calcium 67mg 5% Iron 3mg 17% Potassium 570mg 12% Folate, total 23.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.