HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Italian Sausage
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. 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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Pork Sausage

¾ cup

Pearl Couscous


227 g

White Mushrooms

113 g

Baby Spinach

50 g


28 g

Crispy Shallots


7 g


1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese


3 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat63 g
Saturated Fat24 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber6 g
Protein39 g
Cholesterol45 mg
Sodium1780 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.)


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.


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