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!
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
250 g
Saucisse italienne douce, sans boyau
(Peut contenir Moutarde, Soya, Blé, Oeuf, Lait)
¾ tasse(s)
Couscous perlé
(Contient Blé)
227 g
Champignons
113 g
Bébés épinards
56 g
Oignon, haché
6 pièce(s)
Gousses d'ail
7 g
Origan
1 pièce(s)
Concentré de bouillon de poulet
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
cc
Sel*
cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) 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 (dbl for 4 ppl).
To the large pot add Israeli couscous. Cook, uncovered, stirring occasionally, until tender, 6-8 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage, until golden-brown and cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
To the pan with sausage, add another 1 tbsp oil (dbl for 4 ppl), then mushrooms, onions, oregano, garlic and broth concentrate(s). Cook, stirring often, until mushrooms are soft and golden-brown, 5-6 min.
When couscous is tender, reserve 1/4 cup water (dbl for 4 ppl). Drain and add couscous to the pan with sausage mixture. Add spinach, reserved water and 2 tbsp Parmesan (dbl for 4 ppl). Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide couscous between plates. Sprinkle over 1 tbsp Parmesan per plate.