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Recipes
Shopping list
Ingredients
- ½ lb mild Italian sausage
- 1 tablespoon canola oil
- ½ cup pearl couscous
- ½ teaspoon kosher salt
- 1 ½ cups tomato-basil pasta sauce
- 3 packages frozen mini phyllo cups
- 2 tablespoons fresh basil
- ¼ cup shaved Parmesan cheese
Steps
- Preheat large, nonstick pan on medium-high 2–3 minutes. Cut sausage in half lengthwise (butterfly); turn sausage over and peel away the casing (wash hands). Place oil in pan, then add sausage; brown 5–7 minutes, stirring to crumble meat, until no pink remains.
- Stir in couscous, salt, and pasta sauce; reduce heat to low and cover. Simmer 8–10 minutes or until couscous is tender and sausage is165°F. Meanwhile, preheat oven to 350°F and prepare phyllo cups per package directions.
- Chop basil. Place about 1 teaspoon meat filling in each phyllo cup. Sprinkle with Parmesan and basil; serve.
Amount per 1⁄45 recipe serving: Calories 50, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 80mg, Total Carb 5g, Fiber 0g, Sugars 1g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%