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Autumnal Italian Sausage

Autumnal Italian Sausage

with Israeli Couscous, Mushrooms and Wilted Spinach
4.0(42)
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Calories
: 
879 kcal
Protein
: 
37g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

500 g

Mild Italian Sausage, uncased

340 g

Pearl Couscous

(Contains: Wheat)

227 g

Onion, chopped

4 clove

Garlic

340 g

White Mushrooms

250 g

Baby Spinach

7 g

Oregano

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 unit

Chicken Broth Concentrate

Not included in your delivery

unit

Oil*

/ per serving
Calories879 kcal
Energy (kJ)3678 kJ
Fat47 g
Carbohydrate82 g
Dietary Fiber7 g
Protein37 g
Sodium1373 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot

Cooking Steps

PDF
Prep the mushrooms
1

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

Brown the sausage
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.

Cook the mushrooms
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!

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