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Seared Honey-Garlic Sausages
with Springtime Veggie Succotash and Israeli Couscous
Succotash is a hearty Southern vegetable dish that traditionally contains corn and lima beans. We're switching up the beans for edamame, and tossing it up with bell peppers and Israeli couscous! Seared honey-garlic sausage pairs perfectly with this vegetable medley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Honey Garlic Sausage, cased
170 g
Pearl Couscous
(Contains Wheat)
1 unit
Red Bell Pepper
2 cup
Corn-Edamame Blend
(Contains Soy)
170 g
Asparagus
113 g
Red Onion
20 g
Garlic
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Honey
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Core and cut the bell pepper into 1/2-inch cubes. Mince or grate the garlic. Cut the asparagus into 2-inch pieces.
Brown the corn and edamame: Meanwhile, heat a large non-stick pan over medium-high heat. Add the corn-edamame blend to the dry pan. Cook, stirring occasionally, until golden-brown, 6-7 min. Transfer to a plate.
Cook the sausages: Add a drizzle of oil to the same pan, then the sausages. Cook, turning the sausages occasionally until evenly browned all over, 1-2 min per side. Transfer to a plate. (Don't worry if the sausages are not cooked through at this step!)
Make the succotash: Reduce the heat to medium. Add the butter, then the onion and garlic. Cook, stirring often, until the onion is softened, 3-4 min. Stir in the asparagus, bell pepper, corn-edamame blend, vinegar, honey, broth concentrate and 1/2 cup water. Nestle the sausages in the veggie mixture. Cover with a lid, and cook until the asparagus is tender and the sausages are cooked through, 7-8 min. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Cook the couscous: Meanwhile, add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. Drain and rinse under tap water (this will keep it from sticking). Stir the couscous into the succotash.
Finish and serve: Thinly slice the sausages at an angle and serve on a mound of succotash. Enjoy!
