topBanner
Autumnal Italian Sausage

Autumnal Italian Sausage

with Israeli Couscous, Mushrooms and Wilted Spinach

Read more

On cool autumn nights, comfy food and easy clean up are all we can hope for. This warming one-pot meal easily does the trick! Quick and very delicious, we know you'll love this sausage dish as much as we do!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Mild Italian Sausage, uncased

340 g

Pearl Couscous

(ContainsWheat/Blé)

227 g

Onion, chopped

4 clove

Garlic

340 g

White Mushrooms

250 g

Baby Spinach

7 g

Oregano

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3678 kJ
Calories879 kcal
Fat47 g
Saturated Fat0 g
Carbohydrate82 g
Sugar0 g
Dietary Fiber7 g
Protein37 g
Cholesterol0 mg
Sodium1373 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Prep: Wash and dry all produce. Mince the garlic. Finely chop 2 tsp oregano leaves. Thinly slice the mushrooms.

2

Brown the sausage: Heat a large pot (or an extra-large frying pan, if you have one) over medium heat. Add a drizzle of oil, then the sausage meat and onion. Cook, breaking up the pieces with a spatula, until no pink remains, 3-4 min.

3

Add the mushrooms, oregano and garlic to the pan. Cook, stirring often, until the mushrooms soften, 3-4 min.

4

Add the Israeli couscous. Stir until the couscous starts to toast, 1-2 min. Stir in the broth concentrates and 2 cups water. Bring to a simmer and cook, stirring occasionally, until the couscous is al dente and all of the liquid is absorbed, 9-10 min.

5

Add the spinach to the pot and cook, stirring, until wilted, 1-2 min. Season with salt and pepper.

6

Finish and serve: Stir the Parmesan into the Israeli couscous and divide between bowls. Enjoy!