“Ragú® Recipe Contest Entry. A delicious meal served over couscous or rice which has complex flavors as if it's been simmering for hours.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, brown Italian sausages in oil over med-high heat for 5-7minutes, turn to brown all sides. Add cauliflower and pine nuts sauté for 5 longer or until cauliflower and pine nuts are lightly browned, turning frequently. Transfer sausages to small plate.
  2. Meanwhile in a small bowl, add garbanzo beans and water, cover and microwave on high for 2 minutes. Remove skins from garbanzo beans.
  3. In a 2 ½ quart sauce pan, combine together Ragu Chunky Garden Variety sauce with cauliflower, pine nuts, garbanzo beans and curry powder.
  4. Cut sausages in ¼” slices, add to Ragu. Stir, cover and simmer on low for 30 minutes. Stir occasionally.
  5. Prepare couscous according to package directions.
  6. 5 minutes before serving, stir sour cream in Ragu and heat through.
  7. Serve on top of couscous.

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