- by Bold Commerce Collaborator
- 26 Mar 2020
Mushroom Spinach Couscous
3 tbsp olive oil
1 cup chopped onions
8 oz (225g) mushrooms, chopped2 tsp minced garlic (2 cloves)
2 cups or more, roughly chopped fresh baby spinach
1 1/4 cup vegetable or chicken broth
1 tbsp butter (or oil)1/2 tsp salt or to taste
1/2 tsp ground pepper1 cup dry couscous
1 Tablespoon of lemon juice
Chopped herbs (about 1 Tbsp of each)
8 ounces dried thin brown noodles Lime wedges (for serving)
Heat oil in a medium saucepan to medium-high. Add onions and saute for 2-3 minutes. Add mushrooms and saute until all water is absorbed about 8-10 minutes.
Mix in spinach and garlic, stirring for 1 minute. Make couscous: Add broth, butter, salt, and pepper to taste to the saucepan with vegetables.
Bring to boil. Stir in couscous and remove the saucepan from heat. Cover and let sit for 5 minutes. Fluff with a fork. Taste and add garnishes/finishes as desired - lemon juice, olive oil, and herbs