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.
Mild Italian Sausage, uncased
Chicken Broth Concentrate
Salt and Pepper*
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).
To the large pot with boiling water, add the Israeli couscous. Cook, uncovered, stirring occasionally, until tender, 6-8 min.
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.**)
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.
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.
Divide couscous mixture between plates. Sprinkle over the remaining Parmesan.