Sausage Ratatouille with Couscous

Slow simmering develops the hearty flavor. Do not add the cannellini beans until after the simmering time so they will retain their firm texture.

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Servings 5

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Bake-Off® Contest 42, 2006

Judy Mortensen

Citrus Heights, California

ingredients 16
Prep Time 45 min
Total Time 45 min

Ingredients

1: to 2 tablespoons extra-virgin olive oil

5: uncooked mild Italian pork sausage links (about 1 1/2 lb)

1/2: cup finely chopped onion (1 medium)

1/2: cup finely chopped carrot

1: clove garlic, finely chopped

1/2: cup finely chopped zucchini

2: tablespoons finely chopped fresh parsley

1/2: teaspoon dried basil leaves

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained, cut up

1: can (15 oz) Progresso® cannellini (white kidney) beans, undrained

1: box (5.9 oz) Parmesan-flavor couscous mix

: Butter

: Water

2: tablespoons freshly grated Parmesan cheese

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Directions

1 In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes.
2 Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated.
3 Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.
4 To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.