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One-Pan Toscana Couscous Skillet

One-Pan Toscana Couscous Skillet

with Chicken Sausage & Kale

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Sometimes, the best meals come together with your favorite fridge and pantry items all in one pan. Enter: this skillet dinner. This recipe has a delicious mix of creamy pearl couscous, Tuscan-spiced kale, and chicken sausage. And it’s all topped with gooey melted Italian cheese. Plus, it comes together in just 20 minutes. Are you ready to dig in?

Tags:Easy CleanupEasy Prep
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Kale

2 clove

Garlic

9 ounce

Italian Chicken Sausage Mix

1.5 ounce

Tomato Paste

1 tablespoon

Tuscan Heat Spice

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Italian Cheese Blend

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber4 g
Protein41 g
Cholesterol180 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Remove and discard any large stems from kale; finely chop leaves. Peel and thinly slice garlic.

2

• Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add kale, garlic, 2 TBSP water (3 TBSP for 4), and a big pinch of salt. Cook, covered, until kale begins to wilt, 2-4 minutes. (TIP: Uncover and stir occasionally to make sure kale doesn’t stick to bottom of pan.) Transfer kale to a small bowl. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 2-3 minutes. • Add tomato paste and half the Tuscan Heat Spice (all for 4). Cook, breaking up sausage into pieces, until browned, 1-2 minutes more (it’ll finish cooking later).

3

• Stir kale, couscous, stock concentrate, and 1½ cups water (3 cups for 4 servings) into pan with sausage. Bring to a boil, then cover and reduce heat to medium-high; simmer until couscous is tender and liquid has mostly absorbed, 6-8 minutes. (It’s OK if there’s still a small amount of liquid.)

4

• Once couscous is tender, stir sour cream and 2 TBSP butter (4 TBSP for 4 servings) into pan until melted and combined. Season with salt and pepper. (TIP: Add a small splash of water if couscous seems dry.) Sprinkle with Italian cheese; cover pan until cheese melts, 1-2 minutes. • Divide between plates or serve directly from pan.