Description
This recipe for Israeli couscous puts dinner on the table in 25 minutes. It's mixed with a savory blend of sautéed garlic, mushrooms, and spinach.
Ingredients
Scale
Vegetable Saute
- 2 Tablespoons olive oil
- 1 cup yellow onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups baby portobello mushrooms
- 6 cups spinach
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable broth
Couscous
- 1 Tablespoon olive oil
- 1 cup Israeli couscous
- 2 cups water
Instructions
Spinach and Mushrooms
- In a large pot, bring 2 tablespoons of oil to medium heat. Add onion and sauté for 3-5 minutes, until they are softened and translucent. Add garlic and sauté for 2 minutes.
- Add mushrooms and sauté for 5 minutes.
- Add spinach, salt and pepper, and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
- Remove from heat and set aside.
Couscous
- In a medium pot, bring 2 tablespoons of oil to medium heat. Pour in the couscous and stir to coat with oil. Cook for 2 minutes, until the couscous starts to smell toasted.
- Pour in 2 cups of water and bring to a boil.
- Once boiling, decrease the heat to a simmer and cover. Cook for 10 minutes, or until al dente, stirring occasionally. Drain off excess liquid.
- Combine couscous with spinach and mushroom mixture and stir to combine. Serve and enjoy!
Notes
*I'm not an expert at cooking Israeli couscous. There are several ways to make it. But this is my favorite way and in my opinion, the simplest!*
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
Nutrition
- Calories: 312
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg