Main Course · Serves 2
with Carrots & Couscous
This one-pot soup stars hearty pork sausage simmered in a garlicky broth with a colorful cast of broccoli, carrots, and bouncy pearl couscous. Add a touch of silkiness with a swirl of crème fraîche and finish with a bright squeeze of lemon juice for tangy flavor and luscious texture that beckons to your very favorite bowls.
Wash and dry produce.
Trim, peel, and halve carrots lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
Remove sausage* from casing if necessary; discard casing.
Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add garlic to pot with sausage and veggies; cook, stirring constantly, until fragrant, 30 seconds.
Stir in 3 cups water (6 cups for 4 servings), couscous, and stock concentrates, scraping up any browned bits from bottom of pot.
Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, 4-5 minutes. (You’ll add more to the pot in Step 5.)
Cut broccoli into bite-size pieces if necessary.
Zest and quarter lemon.
Once soup has simmered 4-5 minutes, uncover pot and add broccoli. Cook, stirring occasionally, until tender, 2-3 minutes.
Remove soup from heat; stir in crème fraîche, a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt, pepper, and more lemon juice if desired.
Divide soup between bowls and sprinkle with scallion greens. Serve.
Pork Sausage is fully cooked when internal temperature reaches 160°.
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