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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place onion, celery and carrot into a food processor and fine chop. | 2. Chop kale into 1" pieces and set aside in a bowl. | 3. Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes). | 4. Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture). | 5. Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes). | 6. Turn heat to high. Add stock, curry powder and vinegar and bring to a boil. | 7. Add Israeli couscous and return to a boil. | 8. Turn heat down to low and simmer until couscous is done (about 20 minutes). | 9. Set aside for approximately 5 minutes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1			-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
carrot	1			52.48	12.2624	1.1904	0.3072
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
bulk italian sausage	1			403.4676	0.0	89.7602	2.2667
kale	1	bunch		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
israeli couscous	1	cup		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.