Pork Sausage Couscous Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• Italian cheese blend
  1 c
• Italian pork sausage mix
  1 lb
• Parmesan cheese
  ⅓ cup
• Tuscan Heat Spice
  1 tsp
• chicken stock concentrate
  1 unit
• crushed tomatoes
  14 oz
• oven-ready tray
  1 unit
• spinach
  3 c
• vidalia onion paste
  2 tbsp

🍳 Cookware

• aluminum foil
• oven-ready tray
• aluminum foil

1. 

   1

   vidalia onion paste Israeli couscous spinach oven-ready tray crushed tomatoes chicken stock concentrate Italian cheese blend Parmesan cheese Tuscan Heat Spice Italian pork sausage mix aluminum foil

   vidalia onion paste: 2 tbsp, Israeli couscous: 1 c, spinach: 3 c, oven-ready tray: 1 unit, crushed tomatoes: 14 oz, chicken stock concentrate: 1 unit, Italian cheese blend: 1 c, Parmesan cheese: ⅓ cup, Tuscan Heat Spice: 1 tsp, Italian pork sausage mix: 1 lb
2. 

   2

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
3. 

   3

   Remove sausage from casing if necessary; discard casing. Place Italian pork sausage mix in oven-ready tray ; using two forks, break up into bite-size pieces. 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.
4. 

   4

   Cover oven-ready tray tightly with aluminum foil ; bake on middle rack for ⏱️ 25 minutes .
5. 5

   Carefully remove foil from sausage couscous bake (watch out for steam!); stir until spinach is well combined.
6. 6

   Top sausage couscous bake with Parmesan cheese. Return to middle rack and bake, uncovered, until sausage is fully cooked and cheese melts, ⏱️ 10 minutes more.
7. 7

   Divide sausage couscous bake between shallow bowls. Serve.