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xMushroom Couscous Recipe

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This recipe for xMushroom Couscous is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons Pure Wesson® Vegetable Oil
1 pkg (8 oz each) fresh sliced mushrooms
1/3 cup chopped onion
3/4 cup water
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 teaspoon dried Italian seasoning
1 cup plain couscous, uncooked
1 cup baby spinach leaves, torn
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Directions:
Heat oil in medium saucepan over medium-high heat.
Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally.
Add water, drained tomatoes and Italian seasoning to saucepan; bring to a boil.
Stir in couscous, spinach, salt and pepper; cover.
Remove from heat; let stand 5 minutes or until liquid is absorbed.
Fluff lightly with fork before serving.

(new, vegetarian, healthy)
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
132 calories per serving

 

 

 

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