Mushroom and Broccoli Couscous

I decided to try a vegetarian menu this week, and so far it's been great. Last night I made the most scrumptious couscous ever that I want to share with you. I wasn't really excited about it but once I tasted it - oh boy! It's going into my favorite recipes!


Yield

1 serving

Ingredients

  • 1 oz (dry) couscous
  • 4 cremini mushrooms
  • 4 broccoli florets
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 cup boiling water
  • 1 teaspoon butter
  • 1/4 cup almond slivers

Preparation

Prep and cook time: 15 minutes

Boil water in microwave. At the same time, heat the olive oil in a pan along with the crushed garlic clove. Chop the florets into bite size pieces and slice the mushrooms. Once the oil is hot, throw in the mushrooms and broccoli, stir and cover the pan for about 5 minutes. Measure the couscous and add boiling water, let sit while the vegetables are cooking. Uncover the vegetables and add salt and pepper. Cover again and cook until broccoli is tender. Drain the couscous and add to the vegetables along with the butter, gently stirring everything together. Serve and add the almonds as decoration.

Nutrition

Calories Carbs Fat Protein Fiber
334 32.7 g 19.8 g 12.6 g 5.7 g

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