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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rag pasta sauce	24	ounces		605.2	0.0	134.64	3.4
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
italian sausage	2 -3	ounces		0.0	0.0	0.0	0.0
cauliflower	1 1/2	cups	cut	40.125	7.9768	3.0816	0.4494
garbanzo bean	1/2	cup	canned rinsed	378.0	62.95	20.47	6.04
water	2	tablespoons		0.0	0.0	0.0	0.0
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
couscous	3	cups	cooked	1951.44	401.8617	66.2244	3.3216

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