Sausage Ratatouille with Couscous
1 to 2 T. extra-virgin olive oil
5 uncooked mild Italian pork sausage links (about 1 1/2 lb)
1/2 C. finely chopped onion (1 medium)
1/2 C. finely chopped carrot
1 clove garlic, finely chopped
1/2 C. finely chopped zucchini
2 T. finely chopped fresh parsley
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained, cut up
1 can (15 oz) Progresso® cannellini (white kidney) beans, undrained
1 box (5.9 oz) Parmesan-flavor couscous mix
 Butter
 Water
2 T. freshly grated Parmesan cheese
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In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes. Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated. Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box. To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.