Sausage Risotto-Style Couscous
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Sausage Risotto-Style Couscous

Sausage Risotto-Style Couscous

with Peas and Roasted Cauliflower

We've swapped out traditional arborio rice in this risotto for a 35 min cheat! Sausage and Italian Spice-roasted cauliflower pack this hearty autumn dinner full of flavour. Enjoy!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Mild Italian Sausage, uncased

¾ cup


(Contains Wheat)

2 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

56 g

Green Peas

285 g

Cauliflower, florets

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

50 g


1 tbsp

Italian Seasoning

170 g


Not included in your delivery

1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber10 g
Protein38 g
Cholesterol95 mg
Sodium1600 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.


Baking Sheet
Measuring Spoons
Garlic Press
Medium Pot
Measuring Cups
Large Non-Stick Pan
Slotted Spoon


Roast cauliflower

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut cauliflower into bite-sized pieces. Add cauliflower, 1 tbsp oil (dbl for 4 ppl) and half the Italian Seasoning to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown and tender, 14-16 min.


While cauliflower roasts, combine 2 1/2 cups water (dbl for 4 ppl) and broth concentrate in a medium pot. Bring to a gentle boil over medium heat. While the broth comes to a boil, peel, then cut carrot into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.

Cook sausage

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer sausage to a plate.

Start risotto

Reduce heat to medium, then add carrots, peas and shallots to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Add couscous, garlic, vinegar and remaining Italian Seasoning. Cook, stirring often, until garlic is fragrant and couscous is toasted, 1-2 min. Add 1 cup broth. Cook, stirring often, until broth has been absorbed by the couscous. Continue adding broth, 1 cup at a time, stirring often, until the liquid is absorbed, texture is creamy and couscous is tender, 11-15 min (15-18 min for 4 ppl).

Finish risotto

After the last cup of broth has been stirred in and absorbed, stir in sausage, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper.

Finish and serve

Divide sausage couscous-style risotto between bowls. Top with roasted cauliflower, then sprinkle over the remaining Parmesan cheese.