Seared Italian Sausage
with Israeli Couscous and Spinach
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
¾ cup
Pearl Couscous
(Contains Wheat)
227 g
Mushrooms
113 g
Baby Spinach
56 g
Yellow Onion, chopped
6 unit(s)
Garlic, cloves
7 g
Oregano
1 unit(s)
Chicken Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, thinly slice mushrooms. Peel, then mince or grate garlic. Finely chop 2 tsp oregano leaves.
Add Israeli couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is tender, reserve 1/2 cup water. Drain.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then sausage. Cook, breaking up sausage, until golden-brown and cooked through, 3-4 min.**
To the pan with sausage, add another 2 tbsp oil, then mushrooms, onions, oregano, garlic and broth concentrate(s). Cook, stirring often, until mushrooms are soft and golden-brown, 5-6 min.
Add couscous to the pan with sausage mixture. Add spinach, reserved water and 1/4 cup Parmesan. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide couscous between plates. Sprinkle over 1 tbsp Parmesan per plate.
