Ingredients
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10 (750g) Italian-style pork sausages
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1 1/2 tablespoons olive oil
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200g button mushrooms, thinly sliced
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575g jar napoletana pasta sauce
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50g baby spinach
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1 1/2 cups couscous
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1 1/2 cups boiling water
Method
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1Squeeze meat from sausage casings into a bowl. Using damp hands, roll tablespoons of meat into balls. Place on a plate.
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2Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the meatballs. Cook, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining meatballs (see note). Add mushrooms to pan. Cook for 5 minutes or until softened.
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3Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low. Simmer for 5 minutes or until meatballs are cooked through. Stir in spinach. Cook, stirring, for 1 to 2 minutes or until spinach has wilted.
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4Meanwhile, combine couscous, boiling water and remaining oil in a large heatproof bowl. Cover. Stand for 5 minutes or until liquid has absorbed. Using a fork, stir to separate grains.
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5Divide couscous between plates. Top with meatball mixture. Serve.
Source: taste.com.au
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