One-Pan Toscana Couscous Skillet

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• chicken stock concentrate
  2 tbsp
• cooking oil
  2 tsp
• garlic
  2 cloves
• israeli couscous
  1 c
• italian cheese blend
  2 oz
• italian chicken sausage mix
  12 oz
• kale
  5 oz
• salt
  ½ tsp
• sour cream
  3 tbsp
• tomato paste
  2 tbsp
• tuscan heat spice
  1½ tsp

🍳 Cookware

• medium pan
• small bowl

1. 

   1

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

   kale: 5 oz, garlic: 2 cloves
2. 

   2

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add kale, garlic, 2 TBSP water, and a big pinch of salt . Cook, covered, until kale begins to wilt, ⏱️ 3 minutes . 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 the 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 the bottom, ⏱️ 3 minutes . Add tomato paste and half the tuscan heat spice . Cook, breaking up sausage into pieces, until browned, ⏱️ 1 minutes more.

   cooking oil: 2 tsp, salt: ½ tsp, italian chicken sausage mix: 12 oz, tomato paste: 2 tbsp, tuscan heat spice: 1½ tsp
3. 

   3

   Stir kale, israeli couscous , chicken stock concentrate , and 1½ cups water 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, ⏱️ 7 minutes . It’s OK if there’s still a small amount of liquid.

   israeli couscous: 1 c, chicken stock concentrate: 2 tbsp
4. 

   4

   Once couscous is tender, stir sour cream and 2 TBSP butter into the pan until melted and combined. Season with salt and black pepper . Add a small splash of water if couscous seems dry. Sprinkle with italian cheese blend ; cover pan until cheese melts, ⏱️ 1 minutes . Divide between plates or serve directly from pan.

   sour cream: 3 tbsp, butter: 2 tbsp, black pepper: ¼ tsp, italian cheese blend: 2 oz