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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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Try These Next

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; 37%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 1220mg; 51%
Total Carbohydrate: 54g; 18%
Dietary Fiber 9g 35% Sugars 7g
Protein: 27g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 15%; 15%
Calcium: 20%; 20%
Iron: 30%; 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 Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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