Veggie Loaded Couscous MMB

Melanie B


I have been trying to eat more organic and healthier meals. This is what I came up with the other night.

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4 for a meal 6 for a side
20 Min
10 Min
Stove Top


1 c
couscous, uncooked
2 c
4 oz
mushrooms- see note
kalamata (greek) olives
queen olives with pimiento
6-8 stick
asparagus, fresh- see note
9 oz
baby artichoke hearts, canned
1 c
baby spinach


1NOTES: I had asparagus left over from the night before. I fixed it like this: trim and wash one bunch of asparagus. Cut into thirds. Olive oil and 2 cloves of crushed garlic in a pan, toss in asparagus, add the zest & juice of 1/2 a lemon. Cook until tender stirring occasionally.

If I was cooking this from scratch, I would saute the mushrooms with the asparagus. Sine I had left over asparagus, I cooked the mushrooms with the couscous.
2Put couscous and water (or you could use any type of stock you want) in a pan. Bring to a boil, turn heat to low, cover and let sit for 5-7 minutes or until the liquid is absorbed. **Since I had cooked asparagus already, I chose to slice my mushrooms and put them in the pan at the same time as the couscous so they would soften.
3While the couscous is cooking, slice the olives, drain and quarter the artichokes **if you can't get baby artichokes, just cut quartered artichoke hearts into bite sized pieces. Cut the asparagus into bite sized pieces.
4Once the couscous was done, I turned it into a larger pan, added all the veggies and put a lid on it for @ 5 minutes, sitting on the burner I had just turned off. It was just enough to heat the veggies and wilt the spinach a bit.
as 4 servings each one is:
276 calories
39 carbs
9 fat
8 protein
7 fiber
1119 sodium

I used organic whole wheat couscous, organic mushrooms, organic spinach, and an organic lemon.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy