Italian sausage has an established place on pastas and pizza pies, which is why we’re trying something different and adding it to bouncy couscous. The adventuresome combo, which is rounded out by supple mushrooms and tender spinach, is a textural treat and packs plenty of garlicky flavor, too.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
Chicken Stock Concentrate
Wash and dry all produce. Halve, peel, and finely chop onion. Thinly slice mushrooms and garlic. Thinly slice sausage into rounds.
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.
Add mushrooms, onion, and half the garlic to pot and cook until softened, 3-4 minutes, tossing.
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.
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.
Stir Parmesan into couscous to melt. Divide couscous between bowls and top with the spinach.