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
Preparation
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.
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.
Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.
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.
