Braised Italian Sausage with White Beans, Kale and Pearl Couscous

This comforting braise brings together savory Italian chicken sausage, creamy cannellini beans and hearty kale in a rich chicken broth. Pearl couscous adds a delightful chew, while a touch of butter and fresh lemon juice brightens every bite.

Finished with a shower of Parmesan cheese and a sprinkle of chili flakes, this one-pan meal is perfect for busy weeknights. Serve with lemon wedges for an extra pop of citrus.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine pearl couscous, half the chicken stock concentrates and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use.
2. Meanwhile, drain and rinse cannellini beans. Peel and mince or grate garlic. Remove and discard thick center stems from kale. Quarter the lemon.
3. Remove sausage from casings if necessary; discard casings. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add beans and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in kale, remaining stock concentrates and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes (for 4 servings, add half the kale first, then remaining kale and cook 3-4 minutes more).
4. Reduce heat under pan to low. Add cooked couscous, 1 tablespoon butter (2 tablespoons for 4 servings) and a squeeze of lemon juice. Cook, stirring, until butter melts. Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
5. Divide sausage and white bean mixture among plates. Sprinkle with Parmesan cheese and chili flakes to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any Italian-style sausage, such as pork or turkey, works well in this recipe.

Can I substitute kale with another green?

Spinach or Swiss chard can be used, but adjust cooking time as they wilt faster.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.