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Cous Cous with Spinach, Broccoli and Mushrooms Recipe

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This recipe for Cous Cous with Spinach, Broccoli and Mushrooms, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marc Sable
Added: Saturday, March 25, 2006


c. cous cous
1 c. water
c. chicken stock, low sodium
2 c. fresh mushrooms, sliced (shitake or baby portabellas will do)
2 c. broccoli florets
1 shallot, diced
1 tbsp. fresh garlic, minced or chopped
1 tbsp. kosher salt (can substitute regular salt)
1 large heaping handful fresh baby spinach leaves
c. sesame oil
1 tsp. ground cumin
1 heaping tbsp. curry powder
1 tsp. tumeric
2-3 pieces scallions or spring onion, diced for garnish only (use green portion)

* For a heartier meal add pre-cooked, sauted or grilled, shrimp or chicken.

In saute' pan cook off broccoli, mushrooms and shallots. Set aside. (Saute with a small amount of sesame oil or chicken stock).

In a medium to large sauce pot: Bring water and chicken stock to a boil adding salt,cumin, curry powder and tumeric and stir well. Add cous cous, stir and remove from heat (there is no need to leave cous cous on heat after adding to water). Add sesame oil, garlic and fresh spinach, stir until spinach begins to wilt. Add pre-saute'd broccoli, mushroom and shallot mix to cous cous, cover and let stand for five minutes. Fluff with fork and serve in bowls.

If using shrimp or chicken, arrange on top of cous cous then sprinkle with pre-cut scallions.




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