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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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Saucisse miel et ail, avec boyau
170 g
Couscous perlé
(Contient Blé)
1 pièce(s)
Poivron rouge
2 tasse(s)
Mélange maïs et edamame
(Contient Soya)
170 g
Asperges
113 g
Oignon rouge
20 g
Ail
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cs
Miel
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!