Israeli Couscous Risotto With Caramelized Onions And Sausage Recipe

Ingredients

1

teaspoon olive oil

1

large onion, diced (1 cup)

1

teaspoon sugar

3

links (4 oz each) lean sweet Italian turkey sausage, casings removed

1 1/2

cups uncooked Israeli couscous

1/4

cup white wine or chicken broth

2

cups Progresso™ unsalted chicken broth (from 32-oz carton)

1

cup water

1/4

teaspoon crushed red pepper flakes

1

tablespoon freshly grated lemon peel

2

cups baby spinach leaves, roughly chopped

1/3

cup shredded Parmesan cheese

Preparation

Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.

Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.

Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.

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