Step 1

Prep: Wash and dry all produce. Halve, peel, and finely chop the onion. Thinly slice the mushrooms and garlic.

Step 2

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the sausage. Break up the meat into pieces until browned, about 3-4 minutes.

Step 3

Add the mushrooms, onions, and half the garlic to the pan. Stir and toss, 3-4 minutes, until softened.

Step 4

Add the oregano to a medium pot along with 11/2 cups water and the stock concentrate. Bring to a simmer, and add the Israeli couscous. Cook about 15 minutes, uncovered, until the Israeli couscous is done. TIP: If the liquid absorbs before the israeli couscous is done, add a bit more water.

Step 5

Heat a drizzle of olive oil and the remaining garlic in another medium pan over medium heat. Cook 30 seconds, until fragrant. Add the spinach. Toss 3-4 minutes, until wilted. Season with salt and pepper.

Step 6

Finish: Stir the Parmesan cheese into the Israeli couscous. Divide between bowls, top with the Italian sausage mixture and the sautéed spinach, and enjoy!