Pork Sausage Couscous Bowls
Includes recyclable aluminum tray
Hearty Italian sausage simmers with springy pearl couscous, marinara, spinach, herbs, and a blend of melty Italian cheeses right in our oven-ready tray for this convenient, delicious meal. Sprinkle with Parmesan cheese, and enjoy this dish in a quick 35 minutes. The best part? Toss the empty tray when you're done for practically no cleanup!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
14 ounce
Marinara Sauce
1 unit
Oven-Ready Trays
1 tablespoon
Tuscan Heat Spice
5 ounce
Spinach
3 tablespoon
Parmesan Cheese
(Contains: Milk)
½ ounce
Vidalia Onion Paste
2.5 ounce
Israeli Couscous
(Contains: Wheat)
½ cup
Italian Cheese Blend
(Contains: Milk)
1 unit
Chicken Stock Concentrate
9 ounce
Italian Pork Sausage Mix
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Remove sausage* from casing if necessary; discard casing. Place sausage in oven-ready tray; using two forks (or your hands!), break up into into bite-size pieces (for 4 servings, divide sausage between two trays). • Add couscous, marinara sauce, Italian cheese blend, stock concentrate, Tuscan Heat Spice, and Vidalia onion paste; mix until well combined. Top with spinach. (For 4, divide everything between two trays.) TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!
• Cover oven-ready tray tightly with foil; bake on middle rack (be sure your oven has preheated!) for 30 minutes (for 4 servings, bake two trays side by side on middle rack). • Carefully remove foil from sausage couscous bake (watch out for steam!); stir until spinach is well combined.
• Top sausage couscous bake with Parmesan. Return to middle rack and bake, uncovered, until sausage is fully cooked and cheese melts, 10-12 minutes more.
• Divide sausage couscous bake between shallow bowls. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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