Nutrition balance score
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Ingredients
2 servings
Instructions
Step 1
Heat drizzle of oil in med. pan over med.-high. Add kale, garlic, 2T water & big pinch of salt. Cook(2-4 min.), covered, until kale begins to wilt. (Uncover & stir occasionally to make sure kale doesn’t stick to bottom.) Transfer kale to a small bowl.
Step 2
Heat another drizzle of oil in same pan over med.-high. Add sausage; using spatula, press into even layer. Cook (2-3 min.), without stirring, until browned on bottom. • Add tomato paste & half Tuscan Heat Spice. Cook (1-2 min. longer), breaking up sausage into pieces, until browned, (it’ll finish cooking in the next step).
Step 3
Stir kale, couscous, stock concentrate, & 1½ cups water into pan with sausage. Bring to a boil, cover, and reduce heat to med.-high. Simmer (6-8 min.) until couscous is tender & liquid has mostly absorbed. (A sm. amount of liquid is OK.)
Step 4
Once couscous is tender, stir sour cream & butter into pan until melted & combined. Season with salt & pepper. (Add splash of water if couscous seems dry.) Sprinkle with Italian cheese; cover pan until cheese melts (1-2 min.) • Divide between plates or serve directly from pan.
