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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Pork Sausage
Chicken Stock Concentrate
Prep: Wash and dry all produce. Halve, peel, and finely chop the onion. Thinly slice the mushrooms and garlic.
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.
Add the mushrooms, onions, and half the garlic to the pan. Stir and toss, 3-4 minutes, until softened.
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.
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.
Finish: Stir the Parmesan cheese into the Israeli couscous. Divide between bowls, top with the Italian sausage mixture and the sautéed spinach, and enjoy!