Italian sausage has an established place on pastas and pizza pies, which is why we’re trying something different and adding it to bouncy couscous. The adventuresome combo, which is rounded out by supple mushrooms and tender spinach, is a textural treat and packs plenty of garlicky flavour, too.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, cased
Chicken Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
PREP Wash and dry all produce. Thinly slice the mushrooms. Mince or grate the garlic. Finely chop 2 tsp oregano leaves (double for 4 people). Slice the sausages into 1/4-inch rounds.
SEAR SAUSAGE Heat a medium pot over medium-high heat. Add a drizzle of oil, then the sausage. Sear until golden-brown, 1-2 min per side. (Don't worry if the sausages are not cooked through at this step!)
COOK VEGGIES Add the mushrooms, onion and garlic to the pot. Cook, stirring often, until veggies soften, 4-5 min.
SIMMER COUSCOUS Add the couscous to the veggies. Stir until the couscous starts to toast, 1-2 min. Stir in the oregano, broth concentrate(s) and 1 1/3 cups water (double for 4 people). Bring to a simmer and cook, stirring occasionally, until the couscous is tender and all of the liquid is absorbed, 10-12 min.
WILT SPINACH Add the spinach to the couscous mixture. Cook, stirring often, until wilted, 1-2 min. Season with salt and pepper.
FINISH AND SERVE Stir half the Parmesan into the couscous. Divide the couscous between bowls. Sprinkle with remaining Parmesan.