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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. 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!

Tags:Family
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Pork Sausage

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

227 g

White Mushrooms

113 g

Baby Spinach

50 g

Shallot

28 g

Crispy Shallots

(ContainsWheat/Blé)

7 g

Oregano

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

3 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2 tsp

Salt*

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
Utensils
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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1

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.

2

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.

3

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.

4

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.)

5

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.

6

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