Hot & Sweet Sausage with Israeli Couscous, Spinach and Mushrooms

Hot & Sweet Sausage with Israeli Couscous, Spinach and Mushrooms

What You Will Need For Two:

  • Yellow Onion (1 large)
  • Button Mushrooms (4-6 oz. I just used one whole package)
  • Garlic (3 cloves)
  • Sweet Italian Sausage((2 large links)
  • Hot Italian Sausage( I used a Honey Habanero & Monterey Jack Chicken Sausage, for an extra kick)(2 large links)
  • Oregano (1/4 oz. or to taste, I always use a little more spices)
  • Chicken Stock Concentrate(1/4 cup)
  • Israeli Couscous (you can use whatever kind of couscous you would like)(1cup)
  •   Baby Spinach (5 oz.)
  • Parmesan Cheese ( you can always add more but I used 1/4 cup)
  • Greek Seasoning (optional pre mix from grocery store, once you used it you will love it)(to taste)

Prepare To Be A Chef:

  1. Wash and dry all produce. Halve, peel, and finely chop onion. Thinly slice mushrooms and garlic. Thinly slice sausage into rounds.
  2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage to the pot and sear until browned.
  3. Add mushrooms, onion, and half the garlic to pot and cook until softened, usually 4-5 minutes, tossing and sprinkling in a little, salt , pepper, and Greek seasoning.
  4. Add oregano, 1½ cups water, and stock concentrate to pot. Bring to a simmer and stir in couscous. Let simmer uncovered about 15 minutes. Sometimes adding a little extra water is needed until couscous is cooked.
  5. Heat a drizzle of olive oil in a medium pan over medium heat. Toss in remaining garlic add spinach and toss until wilted, 3-4 minutes. Season with salt, pepper and a little Greek seasoning.
  6.  Stir in a little parmesan cheese to the couscous to melt. Then add spinach into couscous and stir. Divide couscous between bowls and Voila!

Enjoy!

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