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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