Italian Sausage and Mushrooms
with Israeli Couscous, Spinach, and Parmesan Cheese
Who has time to clean loads of pots and pans on busy weeknights? We sure don’t, which is why one-pan dinners are our go-to. All you have to do for this recipe is quickly sear the sausage, add the aromatics, toss in the Israeli couscous, and sneak in some spinach at the end. It’s ridiculously simple, and your kids will love it. Doesn’t get much better than that.
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
18 ounce
Italian Pork Sausage
1.5 cup
Israeli Couscous
(Contains Wheat)
1 unit
Yellow Onion
2 clove
Garlic
8 ounce
Button Mushrooms
10 ounce
Spinach
1 teaspoon
Dried Oregano
½ cup
Parmesan Cheese
(Contains Milk)
2 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and finely chop the onion. Thinly slice the mushrooms and garlic.
Cook the sausage: Heat a large drizzle of olive oil in a large 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 garlic to the pan. Stir and toss, 3-4 minutes, until softened.
Add the oregano to the pan along with 3 cups water and the stock concentrates. Bring to a simmer, and add the Israeli couscous. Cook about 15 minutes, uncovered, until the couscous is done. TIP: If the liquid absorbs before the couscous is done, add a bit more water.
Once the Israeli couscous is al dente, stir in the spinach a little bit at a time until it wilts. Season with salt and pepper.
Finish: Stir the Parmesan cheese into the pan. Divide between bowls and enjoy!
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