Lemony Broccoli & Pork Sausage Soup
with Carrots & Couscous
This one-pot soup stars hearty pork sausage simmered in a garlicky broth with a colorful cast of broccoli, carrots, and bouncy pearl couscous. Add a touch of silkiness with a swirl of crème fraîche and finish with a bright squeeze of lemon juice for tangy flavor and luscious texture that beckons to your very favorite bowls.
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
6 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
9 ounce
Italian Pork Sausage Mix
2.5 ounce
Israeli Couscous
(Contains Wheat)
3 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Broccoli
4 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and halve carrots lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Add garlic to pot with sausage and veggies; cook, stirring constantly, until fragrant, 30 seconds. • Stir in 3 cups water (6 cups for 4 servings), couscous, and stock concentrates, scraping up any browned bits from bottom of pot. • Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, 4-5 minutes. (You’ll add more to the pot in Step 5.)
• Cut broccoli into bite-size pieces if necessary. • Zest and quarter lemon.
• Once soup has simmered 4-5 minutes, uncover pot and add broccoli. Cook, stirring occasionally, until tender, 2-3 minutes. • Remove soup from heat; stir in crème fraîche, a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt, pepper, and more lemon juice if desired.
• Divide soup between bowls and sprinkle with scallion greens. Serve.
Pork Sausage is fully cooked when internal temperature reaches 160°.
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