SPINACH + MUSHROOM PEARL COUSCOUS

I'm always trying to come up with side dishes that incorporate vegetables. One that is filling enough for my ex-NFL hubs + flavorful + healthy. I think I scored with this one! I love this recipe. Couscous is a yummy grain-based starch, with protein, low in fat and taste really similar to pasta. A registered dietician suggested subbing in Pearl Barley for this recipe if you're wanting to help decrease the carbs in your diet.  Add some sautéed vegetables and you've got one hell of a combo either way! Did I mention the kids love it. Ok, not the spinach + mushroom version. I'll be sharing more variations soon. 

Enjoy!

Xx
L

• 2 tbs olive oil 
• 4 oz gourmet blend mushrooms {baby bella + shitake + oyster}
• 4 cups fresh spinach, left whole
• 3-4  cloves garlic, minced
• 1  1/4 cup water
• 1 cup of whole grain Pearl Couscous
• 1/2 cup freshly grated parmesan cheese

In a 2 quart pot, boil 1  1/4 cups of water. Add couscous, lower heat to low/medium, cover and cook for 20 minutes or until water has been absorbed and couscous is tender. Follow your package directions for Couscous. Typically it's a fast cooking grain. I like Bob's Red Mill products. Package instructions reads that cook time is 20 minutes, mine only took 10 minutes. Keep your eye on it. You don't want to over cook.

In a medium non-stick skillet, add olive oil. Sauté spinach + mushrooms for about 5-7 minutes. Add minced garlic and cook 2-3 more minutes. Turn off heat and set aside.  

Once couscous is cooked, remove lid. Add sautéed spinach mixture, 1/4 cup of parmesan cheese and stir. Serve and top each portion with remaining parmesan cheese. 

serves 4