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Sausage Ratatouille with Couscous

(2)
  1 reviews
  • 45 min prep time
  • 45 min total time
  • 16 ingredients
  • 5 servings
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Slow simmering develops the hearty flavor. Do not add the cannellini beans until after the simmering time so they will retain their firm texture.

Bake-Off® Contest 42, 2006
Judy Mortensen
Citrus Heights, California

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
1220mg
1220%;
Total Carbohydrate
54g
54%
(Dietary Fiber
9g
9%
  Sugars
7g
7%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
15%;
Calcium
20%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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