Protein Swap | Spanish-Style Sausage Meat 'n' Beans
with Sneaky Cauliflower over Couscous
Cooking time
20 minutes
Servings
4
Calories
510 /serving
All this happy, hearty, winter-hardy stew wants you to do is have at it. So grab a seat with your crew for a protein powerhouse laden with sausage meat and white beans, scattered with veggie goodness from green peppers and camouflaged cauliflower, and ladled over fluffy couscous.
We will send you:
- 600g Canadian-raised mild Italian pork sausage meat
- 200g Cauliflower florets
- 2 Green peppers
- 60ml Vegetable demi-glace
- 30ml Tomato paste
- 200g Couscous
- 540ml White kidney beans (canned)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
Total Fat
7 g
Saturated Fat
2 g
Sodium
1750 mg
Total Carb
68 g
Sugars
9 g
Protein
41 g
Fibre
15 g
Preparation
Mise en place
- In a small pot (or kettle), bring 2 cups water to a boil.
- Finely chop the cauliflower.
- Halve, core and medium-dice the green peppers.
- Drain and rinse the kidney beans.
Cook the couscous
- In a large bowl, combine the couscous, a pinch of salt and the boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Start the stew
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the cauliflower and sauté, 3 to 4 min., until softened and lightly browned.
- Add the tomato paste and sauté, 30 sec. to 1 min., until dark red.
- Add the chorizo and green peppers; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until the chorizo* is cooked through and the vegetables begin to soften.
Finish the stew
- To the pan, add the kidney beans, demi-glace and 2 cups water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until the sauce has thickened; season with S&P.
Plate your dish
- Divide the couscous between your bowls.
- Top with the stew. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
