• Moroccan Couscous-vegetarian

    4 servings
    2 Tbls. olive oil, divided
    lb. medium mushrooms, quartered
    1 med. red onion, cut into wedges
    1 clove garlic, pressed
    1 lbs. plum tomatoes, cored and cut into quarters
    1 bag (10 oz.) spinach
    tsp. salt
    tsp. pepper
    1 can (14 oz.) vegtable broth
    1 1/3 cups couscous
    1 can (15 oz.) chick peas, drained and rinsed

    Heat 1 Tbls. oil in large sillet over medium-high heat.

    Add mushrooms, onion and garlic; cook 5 min., stirring occasionally.

    Add tomatoes, spinach, salt, and pepper. Increase heat to high; cook 5 minutes or until tender, stirring often. Meanwhile, mix vegetable broth with enough water to measure 2 cups. Place in saucepan and bring to a boil.
    Stir in couscous. Cover and remove from heat; let stand 5 minutes.

    Stir chick peas into vegetable mixture; heat through. Once couscous is done, add remaining 1 Tbls. olive oil, fluff with fork, and spoon on vegtables.

    Work time 20 minutes
    Total time 20 minutes



Back to Recipes