Pork Sausage Couscous Bowls

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian cheese blend
  1 c
• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  2 tbsp
• chicken stock concentrate
  2 unit
• crushed tomatoes
  2 unit
• oven-ready tray
  2 unit
• spinach
  10 oz
• vidalia onion paste
  1 oz

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
2. 

   2

   Remove sausage* from casing if necessary; discard casing. Place sausage in oven-ready tray ; using two forks (or your hands!), break up into into bite-size pieces (for 4 servings, divide sausage between two trays).

   oven-ready tray: 2 unit
3. 

   3

   Add Israeli couscous , crushed tomatoes , Italian cheese blend , chicken stock concentrate , Tuscan Heat Spice , and vidalia onion paste ; mix until well combined. Top with spinach . (For 4, divide everything between two trays.)

   Israeli couscous: 5 oz, crushed tomatoes: 2 unit, Italian cheese blend: 1 c, chicken stock concentrate: 2 unit, Tuscan Heat Spice: 2 tbsp, vidalia onion paste: 1 oz, spinach: 10 oz
4. 

   4

   TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!
5. 5

   Cover oven-ready tray tightly with foil; bake on middle rack for ⏱️ 25 minutes (for 4 servings, bake two trays side by side on middle rack).
6. 6

   Carefully remove foil from sausage couscous bake (watch out for steam!); stir until spinach is well combined.
7. 7

   Top sausage couscous bake with Parmesan cheese . Return to middle rack and bake, uncovered, until sausage is fully cooked and cheese melts, ⏱️ 12 minutes more.

   Parmesan cheese: 6 tbsp
8. 8

   Divide sausage couscous bake between shallow bowls. Serve.
9. 9

   Ground Meat is fully cooked when internal temperature reaches 160°.