Autumnal Italian Sausage
with Israeli Couscous, Mushrooms and Wilted Spinach
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Saucisse italienne douce, sans boyau
340 g
Couscous perlé
(Contient: Blé)
227 g
Oignon, haché
4 gousse(s)
Ail
340 g
Champignons blancs
250 g
Bébés épinards
7 g
Origan
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Prep: Wash and dry all produce. Mince the garlic. Finely chop 2 tsp oregano leaves. Thinly slice the mushrooms.
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.
Add the mushrooms, oregano and garlic to the pan. Cook, stirring often, until the mushrooms soften, 3-4 min.
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.
Add the spinach to the pot and cook, stirring, until wilted, 1-2 min. Season with salt and pepper.
Finish and serve: Stir the Parmesan into the Israeli couscous and divide between bowls. Enjoy!
