topBanner
Italian Sausage and Mushrooms

Italian Sausage and Mushrooms

with Israeli Couscous, Spinach, and Parmesan Cheese

Read more

If you’re a fan of Israeli couscous, then you’ll love this dish. This pearled pasta is tossed with mushrooms, topped with spinach, and held together with creamy Parmesan cheese. Needless to say, this dish has comfort food written all over it.

Tags:Child friendly
Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Italian Pork Sausage

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Yellow Onion

2 clove

Garlic

4 ounce

Button Mushrooms

5 ounce

Spinach

1 teaspoon

Dried Oregano

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3100.344 kJ
Calories741 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate66 g
Sugar6 g
Dietary Fiber7 g
Protein39 g
Cholesterol89 mg
Sodium932 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
Pan
Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Prep: Wash and dry all produce. Halve, peel, and finely chop the onion. Thinly slice the mushrooms and garlic.

2

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the sausage. Break up the meat into pieces until browned, about 3-4 minutes.

3

Add the mushrooms, onions, and half the garlic to the pan. Stir and toss, 3-4 minutes, until softened.

4

Add the oregano to a medium pot along with 1½ cups water and the stock concentrate. Bring to a simmer, and add the Israeli couscous. Cook about 15 minutes, uncovered, until the Israeli couscous is done. TIP: If the liquid absorbs before the israeli couscous is done, add a bit more water.

5

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

6

Finish: Stir the Parmesan cheese into the Israeli couscous. Divide between bowls, top with the Italian sausage mixture and the sautéed spinach, and enjoy!