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.

By Pillsbury Kitchens

Updated May 7, 2010

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

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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.