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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Mild Italian Sausage, uncased
1.5 cup
Pearl Couscous
(Contains: Wheat)
454 g
White Mushrooms
227 g
Baby Spinach
113 g
Onion, chopped
9 g
Garlic
7 g
Oregano
2 unit
Chicken Broth Concentrate
½ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
4 tsp
Salt*
4 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Cooking Steps
Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, thinly slice mushrooms. Peel, then mince or grate garlic. Finely chop 2 tsp oregano leaves.
Add Israeli couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is tender, reserve 1/2 cup water. Drain.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then sausage. Cook, breaking up sausage, until golden-brown and cooked through, 3-4 min.**
To the pan with sausage, add another 2 tbsp oil, then mushrooms, onions, oregano, garlic and broth concentrate(s). Cook, stirring often, until mushrooms are soft and golden-brown, 5-6 min.
Add couscous to the pan with sausage mixture. Add spinach, reserved water and 1/4 cup Parmesan. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide couscous between plates. Sprinkle over 1 tbsp Parmesan per plate.
