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!
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Mild Italian Pork Sausage
Chicken Broth Concentrate
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.