2 Tbls. olive oil, divided
½ lb. medium mushrooms, quartered
1 med. red onion, cut into wedges
1 clove garlic, pressed
1½ lbs. plum tomatoes, cored and cut into quarters
1 bag (10 oz.) spinach
¼ tsp. salt
¼ tsp. pepper
1 can (14½ oz.) vegtable broth
1 1/3 cups couscous
1 can (15½ 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