One-Pan Toscana Couscous Skillet

🥘 Ingredients

• Israeli couscous
  1/2 c
• Italian cheese blend
  1/2 c
• Italian chicken sausage mix
  18 oz
• Tuscan Heat Spice
  1 tbsp
• black pepper
  1 tsp
• butter
  4 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  4 tsp
• garlic
  2 clove
• kale
  4 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato paste
  1 unit
• water

🍳 Cookware

• medium pan
• small bowl

1. 

   1

   Wash and dry all produce. Remove and discard any large stems from kale ; finely chop leaves. Peel and thinly slice garlic .

   kale: 4 oz, garlic: 2 clove
2. 

   2

   Heat a drizzle of cooking oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add kale, garlic, 2 tbsp water , and a big pinch of salt . Cook, covered, until kale begins to wilt, 2-4 minutes. (TIP: Uncover and stir occasionally to make sure kale doesn't stick to the bottom of the pan.) Transfer kale to a small bowl . Heat another drizzle of oil in same pan over medium-high heat. Add Italian chicken sausage mix ; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 2-3 minutes. Add tomato paste and half the Tuscan Heat Spice . Cook, breaking up sausage into pieces, until browned, 1-2 minutes more (it'll finish cooking later).

   cooking oil: 4 tsp, water, salt: 1 tsp, Italian chicken sausage mix: 18 oz, tomato paste: 1 unit, Tuscan Heat Spice: 1 tbsp
3. 

   3

   Stir in kale, Israeli couscous , chicken stock concentrate , and 1 1/2 cups water (3 cups for 4 servings) into the pan with sausage. Bring to a boil, then cover and reduce heat to medium-high; simmer until couscous is tender and liquid has mostly absorbed, ⏱️ 8 minutes . (It's OK if there's still a small amount of liquid.)

   Israeli couscous: 1/2 c, chicken stock concentrate: 1 unit
4. 

   4

   Once couscous is tender, stir sour cream and butter into pan until melted and combined. Season with salt and black pepper . (TIP: Add a small splash of water if couscous seems dry.) Sprinkle with Italian cheese blend ; cover pan until cheese melts, ⏱️ 2 minutes . Divide between plates or serve directly from pan.

   sour cream: 2 tbsp, butter: 4 tbsp, black pepper: 1 tsp, Italian cheese blend: 1/2 c