Couscous With Sautéed Mushrooms

READY IN: 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
  • Add 1 cup couscous.
  • Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
  • Heat olive oil and butter in pan on medium high heat.
  • Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
  • Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
  • Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
  • Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).