Seared Honey-Garlic Sausages
with Springtime Veggie Succotash and Israeli Couscous- Blé
- Soya
- Sulfites
- Lait
Succotash is a hearty Southern vegetable dish that traditionally contains corn and lima beans. We're switching up the beans for edamame, and tossing it up with bell peppers and Israeli couscous! Seared honey-garlic sausage pairs perfectly with this vegetable medley.
Ingrédients
500 g
Saucisse miel et ail, avec boyau
170 g
Couscous perlé
(Contient: Blé)
1 pièce(s)
Poivron rouge
2 tasse(s)
Mélange maïs et edamame
(Contient: Soya)
170 g
Asperges
113 g
Oignon rouge
20 g
Ail
2 cs
Vinaigre balsamique
(Contient: Sulfites)
1 cs
Miel
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Core and cut the bell pepper into 1/2-inch cubes. Mince or grate the garlic. Cut the asparagus into 2-inch pieces.
Brown the corn and edamame: Meanwhile, heat a large non-stick pan over medium-high heat. Add the corn-edamame blend to the dry pan. Cook, stirring occasionally, until golden-brown, 6-7 min. Transfer to a plate.
Cook the sausages: Add a drizzle of oil to the same pan, then the sausages. Cook, turning the sausages occasionally until evenly browned all over, 1-2 min per side. Transfer to a plate. (Don't worry if the sausages are not cooked through at this step!)
Make the succotash: Reduce the heat to medium. Add the butter, then the onion and garlic. Cook, stirring often, until the onion is softened, 3-4 min. Stir in the asparagus, bell pepper, corn-edamame blend, vinegar, honey, broth concentrate and 1/2 cup water. Nestle the sausages in the veggie mixture. Cover with a lid, and cook until the asparagus is tender and the sausages are cooked through, 7-8 min. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Cook the couscous: Meanwhile, add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. Drain and rinse under tap water (this will keep it from sticking). Stir the couscous into the succotash.
Finish and serve: Thinly slice the sausages at an angle and serve on a mound of succotash. Enjoy!
