Italian Sausage Couscous Bowls with Mushrooms, Spinach and Parmesan

These Italian sausage couscous bowls bring together browned sausage rounds, tender mushrooms, sweet onion and chewy Israeli couscous in a savory stock-simmered base.

A quick pan of garlicky wilted spinach goes on top, while Parmesan stirred into the couscous adds a salty, melted finish.

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Ingredients

9 ounce Sweet 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

0.25 ounce 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 the produce. Halve, peel and finely chop the onion. Thinly slice the mushrooms and garlic. Thinly slice the sausage into rounds.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the sausage rounds and sear until browned, about 1 to 2 minutes per side.
3. Add the mushrooms, onion and half the garlic to the pot. Cook, tossing occasionally, until the vegetables soften, about 3 to 4 minutes.
4. Stir in the oregano, 1 1/2 cups water and chicken stock concentrate. Bring to a simmer, then stir in the Israeli couscous. Simmer uncovered until the couscous is al dente, about 15 minutes. If the liquid absorbs before the couscous is tender, add a small splash of water.
5. While the couscous simmers, heat another drizzle of olive oil in a medium pan over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add the spinach and toss until wilted, about 3 to 4 minutes. Season with salt and pepper.
6. Stir the Parmesan into the couscous until melted. Divide the sausage couscous between bowls or plates and top with the garlicky spinach.

Recipe Tips

FAQ

Do I cook the Israeli couscous separately?

No. The couscous simmers directly in the pot with the sausage, mushrooms, onion, oregano, water and chicken stock concentrate.

How do I know when the couscous is done?

It should be al dente, meaning tender with a slight bite. If the liquid is gone before it reaches that texture, add a small splash of water and keep simmering.

Why is the spinach cooked in a separate pan?

Cooking the spinach separately with the remaining garlic lets it wilt quickly and stay distinct as a garlicky topping for the couscous.

What allergens are in this recipe?

This recipe includes wheat from the Israeli couscous and milk from the Parmesan cheese.