Seared Italian Sausage
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Seared Italian Sausage

Seared Italian Sausage

with Israeli Couscous and Spinach

Italian sausage has a permanent place on pasta and pizzas. Did you know that it also works well on bouncy Israeli couscous? The adventurous combo is rounded out with golden-brown mushrooms and tender spinach. This dinner is a textural treat and packs plenty of delicious and garlicky flavours!

Allergens:
Wheat
Soy
Milk

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
DifficultyEasy

Ingredients

serving amount

250 g

Mild Italian Pork Sausage

¾ cup

Pearl Couscous

(Contains Wheat)

227 g

White Mushrooms

113 g

Baby Spinach

50 g

Shallot

28 g

Crispy Shallots

(Contains Soy)

7 g

Oregano

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

3 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)3933 kJ
Calories940 kcal
Fat56 g
Saturated Fat21 g
Carbohydrate73 g
Sugar11 g
Dietary Fiber7 g
Protein39 g
Cholesterol45 mg
Sodium1730 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Aluminum Foil

Instructions

PREP
1

Before starting, wash and dry all produce. Combine 2 3/4 cups hot water (dbl for 4ppl) and broth concentrate(s) in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, thinly slice mushrooms. Peel, then dice the shallot. Finely chop 2 tsp oregano leaves (dbl for 4 ppl). Peel, then mince or grate garlic.

COOK SAUSAGE
2

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, until golden-brown and cooked through, 3-4 min.** Using a slotted spoon, transfer cooked sausage to a plate and cover with foil to keep warm. Drain the remaining fat from the pan.

COOK VEGGIES
3

Re-heat the large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then mushrooms, shallots and oregano. Cook, stirring occasionally, until softened, 3-4 min.

COOK COUSCOUS
4

Add couscous and garlic to the pan. Stir together, until garlic is fragrant and couscous is toasted, 1-2 min. Reduce heat to medium and add 1/2 cup broth. Cook, stirring often, until broth has been absorbed by couscous. Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed, texture is creamy and couscous is tender, 10-15 min. (NOTE: 15-20 min for 4ppl.)

WILT SPINACH
5

After the last cup of broth has been stirred in and absorbed, stir in spinach, sausage, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Season with salt and pepper.

FINISH AND SERVE
6

Divide couscous between plates. Sprinkle crispy shallots and remaining Parmesan over top.