Israeli Couscous with Spinach and Mushrooms

• Vegan

• Produce

  • 1 1/2 cups Baby portobello mushrooms
  • 2 cloves Garlic
  • 6 cups Spinach
  • 1 Yellow onion

• Canned Goods

  • 1/2 cup Vegetable broth

• Pasta & Grains

  • 1 cup Israeli couscous

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Liquids

  • 2 cups Water

Found on thefitchen.com

Description

Ingredients

• 3 Tablespoons oil
• 6 cups spinach
• 1½ cups baby portobello mushrooms
• 2 cloves garlic, minced
• 1 yellow onion, sliced
• ½ cup vegetable broth
• 2 Tablespoons oil
• 1 cup Israeli couscous
• 2 cups water

Directions

• 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 and set aside.
• In a large pot, bring 3 tablespoons of oil to medium heat. Add garlic and sauté for 2 minutes.
• Add mushrooms and sauté for 5 minutes.
• Add spinach and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
• Add couscous and stir to combine.
• Enjoy!