Wednesday afternoon we were thinking of what to have for dinner, and My Dear Wife called me, having just left work, and she wanted something warm since it had been cooler temperatures in the past few days, so she suggested making some couscous. I said what a great idea, so I threw together this recipe with some of the ingredients we had on hand. Moreover, forty-five minutes later when she arrived home, dinner was already prepared and waiting, this dish took all of about 25 minutes to prepare from prep to finish.
I found some really good and fresh shitake mushrooms at the farmers market on Saturday, and they added great flavor to this dish.
|1 ½||Cups||Shitake mushrooms, sliced|
|1 ½||Cups||Fresh spinach leaves, packed tightly|
|1||Tsp||Roasted Coriander powder|
|2||Cups||Couscous, 5-minute style|
|1.||Steam saute or sweat down the onion and garlic until translucent.|
|2.||Add the mushrooms and stir well, continue to sweat down for about 3 minutes or so, and then add the spinach, raisins, vegetable stock, and remaining ingredients and stir well, and then bring to a boil.|
|3.||Add the couscous and stir well, cover, and turn off the heat and allow to sit for at least 5 minutes. Fluff with a fork before serving.|
We added some roasted garbanzo beans to the top of this for some added beans and it also adds some crunchiness too.
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live. The link to Week 4 Recap will be active soon.