Categories: Pasta

Ingredients

• 18 ounce Sweet Italian Pork Sausage
• 1.5 cup Israeli Couscous
• 2 Onion
• 4 clove Garlic
• 8 ounce Button Mushrooms
• 10 ounce Spinach
• 1/4 ounce Oregano
• 1/2 cup Parmesan Cheese
• 2 Chicken Stock Concentrate
• 4 teaspoon Olive Oil
• Salt
• Pepper

Directions

1. Wash and dry all produce. Halve, peel, and finely chop onion. Thinly slice mushrooms and garlic. Thinly slice sausage into rounds.

2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage to the pot and sear until browned, 1-2 minutes per side.

3. Add mushrooms, onion, and half the garlic to pot and cook until softened, 3-4 minutes, tossing.

4. Add oregano, 1½ cups water, and stock concentrate to pot. Bring to a simmer and stir in couscous. Let simmer uncovered until couscous is al dente, about 15 minutes. TIP: Add a splash of water if couscous absorbs all liquid before al dente.

5. Heat a drizzle of olive oil in a medium pan over medium heat. Toss in remaining garlic and cook until fragrant, 30 seconds. Add spinach and toss until wilted, 3-4 minutes, until wilted. Season with salt and pepper.

6. Stir Parmesan into couscous to melt. Divide couscous between bowls and top with the spinach.

Email to a friend | Print this recipe | Back