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Parmesan Couscous & Spicy Sausage Sauce

This meal is another easy dish that LOOKS much fancier than it really is. I try to keep boxes of couscous or quinoa in the cupboard because they go great with leftover meat like sausage or chicken. The boxes usually make more than necessary so they are great for leftover lunch. Like I mentioned earlier, cooking dinner can be quick and easy AND you can kill two birds with one stone if you make extra for lunch. Saving you time and money in my little Hoboken culinary studio, ha!

1 TB olive oil

2 links chicken sausage (leftover from Gourmet Gobbles Frittata), sliced

½ cup chopped onion

3-4 garlic cloves, diced

1 teaspoon dried oregano (seriously who has the money/time to buy fresh basil, oregano, parsley)

½ teaspoon chili powder

2 cans (14.5 oz) diced tomatoes, undrained

1 TB dried basil

1 box Parmesan couscous (Near-East brand is yummy!)

1 package frozen whole leaf spinach

Heat oil in a medium saucepan over medium-high heat. Add sliced sausage and sauté for about 3 minutes or until golden brown. Add chopped onion and garlic and sauté for about 5 minutes or until onions start to brown and soften.

Add oregano, chili powder, and tomatoes. Stir and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

While sauce simmers, boil ¼ cup water with block of spinach in saucepan. When boiled, reduced heat to medium and cover for 10 minutes. Separate spinach with fork halfway through cooking. Drain and set aside.

If you only have one saucepan, rinse and proceed with package instructions for couscous.

After sauce simmers for allotted time, sprinkle basil in, stir and leave on simmer until ready to serve. Make a hearty salad for lunch with leftover couscous, spinach, and some deli meat. Or bring the leftover couscous with sausage for a heartier lunch. Enjoy!