Sausage Risotto-Style Couscous

While cauliflower roasts, combine 2 1/2 cups water (dbl for 4 ppl) and broth concentrate in a medium pot. Bring to a gentle boil over medium heat. While the broth comes to a boil, peel, then cut carrot into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. 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 into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer sausage to a plate.

Reduce heat to medium, then add carrots, peas and shallots to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Add couscous, garlic, vinegar and remaining Italian Seasoning. Cook, stirring often, until garlic is fragrant and couscous is toasted, 1-2 min. Add 1 cup broth. Cook, stirring often, until broth has been absorbed by the couscous. Continue adding broth, 1 cup at a time, stirring often, until the liquid is absorbed, texture is creamy and couscous is tender, 11-15 min (15-18 min for 4 ppl).

After the last cup of broth has been stirred in and absorbed, stir in sausage, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper.