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Seared Italian Sausage

Seared Italian Sausage

with Israeli Couscous and Spinach

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Italian sausage has a permanent place on pasta and pizzas, which is why we’re trying something different and adding it to bouncy couscous. The adventuresome combo, which is rounded out with golden-brown mushrooms and tender spinach, is a textural treat and packs plenty of garlicky flavour, too.

Allergens:Wheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

250 g

Mild Italian Sausage, uncased

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

227 g

White Mushrooms

113 g

Baby Spinach

56 g

Onion, chopped

6 g

Garlic

7 g

Oregano

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories795 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol95 mg
Sodium2241 mg
Utensils
Utensils
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Strainer
InstructionsPDF
Instructions
1 PREP
1 PREP
1

To 'sear' means to cook meat quickly at a high temperature until a brown crust forms on the surface. This browning technique gives meat extra flavour!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Thinly slice mushrooms. Peel, then mince or grate garlic. Finely chop 2 tsp oregano leaves (dbl for 4 ppl).

2 COOK COUSCOUS
2 COOK COUSCOUS
2

To the large pot with boiling water, add the Israeli couscous. Cook, uncovered, stirring occasionally, until tender, 6-8 min.

3 SEAR SAUSAGE
3 SEAR SAUSAGE
3

Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage, until golden-brown and cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

4 COOK VEGGIES
4 COOK VEGGIES
4

To the pan with sausage, add another 1 tbsp oil (dbl for 4 ppl), then mushrooms, onions, oregano, garlic and broth concentrate(s). Cook, stirring often, until mushrooms are soft and golden-brown, 5-6 min.

5 WILT SPINACH
5 WILT SPINACH
5

When couscous is tender, reserve 1/4 cup water (dbl for 4 ppl). Drain and add couscous to the pan with mushroom mixture. Add spinach, reserved water and half the Parmesan. Stir together until spinach wilts and Parmesan melts, 1-2 min. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide couscous mixture between plates. Sprinkle over the remaining Parmesan.