Veggie Loaded Couscous MMB
This is also very good with quinoa.
Sometimes I use chicken stock instead of water.
1 ccouscous, uncooked
4 ozmushrooms- see note
20kalamata (greek) olives
10queen olives with pimiento
6-8 stickasparagus, fresh- see note
9 ozbaby artichoke hearts, canned
1 cbaby spinach
How to Make Veggie Loaded Couscous MMB
- NOTES: 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.
- Put 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.