Savory Italian Sausage with Israeli Couscous, Mushrooms and Spinach

If you’re a fan of pearl pasta, you’ll adore this dish. Israeli couscous is tossed with sautéed mushrooms, topped with wilted spinach and finished with creamy Parmesan cheese. It’s comfort food at its finest.

This recipe brings together savory Italian sausage, earthy mushrooms and fresh spinach in a single satisfying meal. The Israeli couscous absorbs all the flavors, making every bite delicious. Perfect for a quick and hearty dinner.

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Ingredients

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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, breaking it up into pieces and cook until browned, about 3-4 minutes.
3. Add the mushrooms, onions and half the garlic to the pan. Cook, stirring, until softened, about 3-4 minutes.
4. In a medium pot, combine the oregano, 1½ cups water and the chicken stock concentrate. Bring to a simmer, then add the Israeli couscous. Cook uncovered for about 15 minutes, until the couscous is tender. If the liquid is absorbed before the couscous is done, add a bit more water.
5. In another medium pan, heat a drizzle of olive oil and the remaining garlic over medium heat. Cook for 30 seconds until fragrant. Add the spinach and toss until wilted, about 3-4 minutes. Season with salt and pepper.
6. Stir the Parmesan cheese into the cooked Israeli couscous. Divide the couscous between bowls, top with the sausage mixture and the sautéed spinach. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage, but adjust cooking time as needed.

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and chewier; regular couscous will cook much faster and have a different texture. If substituting, adjust cooking time accordingly.

Can I make this dish vegetarian?

Yes, omit the sausage and use vegetable stock concentrate. Add extra mushrooms or a meat substitute for protein.