Step 1. Place couscous in a heatproof bowl, pour over boiling water or broth, add olive oil/butter and pepper. Cover for 5 minutes, then fluff with a fork.
Step 2. Heat olive oil in a large skillet. Sauté onions, carrots, celery, and mushrooms until softened and lightly golden, then add garlic for 1 minute. Push to the side, brown sausage slices, then add steak strips and warm through.
Step 3. Mix veggies and meat together, stir in olives, season with black pepper and chili flakes/paprika. Sprinkle cheddar over the top, cover until melted.
Step 4. Spoon couscous onto plates, top with skillet mixture, and garnish with parsley or oregano.
Traditional couscous is made from semolina wheat, so it is not gluten-free. If you’d like a gluten-free alternative, quinoa makes the best substitute — it has a similar fluffy texture and cooks quickly. Other good options include millet-based gluten-free couscous, rice, or even cauliflower rice for a lighter twist. Simply prepare the substitute as directed on the package and serve it the same way as the couscous in this recipe.
