Ingredients for 4 servings:
1. 1 (24 ounce) jar Ragú® Pasta Sauce (chunky garden variety pasta sauce)
2. 1 teaspoon olive oil
3. 2 -3 ounces Italian sausage
4. 1 1/2 cups cauliflower, cut into small pieces
5. 1/2 cup canned garbanzo beans, rinsed
6. 2 tablespoons water
7. 1/4 cup pine nuts
8. 1 tablespoon curry powder
9. 1/3 cup sour cream
10. 3 cups cooked warm couscous
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.