"A quick & healthy delicious salad."
🌱Couscous & Mushroom Medley!
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 100 gram uncooked Pearl Couscous
- 8 ounces sliced Organic Crimini Mushrooms
- 6 ounces fresh Baby Spinach
- 1 whole chopped into small pieces Red Bell Pepper
- 1 whole sliced Persian Cucumber
- 2 sprigs chopped + divided Mint
- 1 sprig chopped Basil (Optional)
- 1 tabelspoons EVOO
- 1 t Garlic Powder
- 1/2 t dried Basil
- 1/2 t dried Oregano
- 4 pods chopped Garlic
- 1/2 slice of Lime
- salt Per Taste
Method
Step 1
Cook the couscous as per directions. If the couscous isn't fluffy add a tsp of evoo and fluff it with a fork.
Step 2
Take a sauté pan, add a little water and let the water evaporate. This will heat the pan to the perfect temperature to start cooking
Step 3
Add evoo & the chopped up garlic. Cook until the garlic turns slightly brown.
Step 4
Add the mushroom and sauté for min or 2.
Step 5
Add the oregano, basil, 1/2 t garlic powder along with 1/2 t of salt and mix. Cook for 5-7 mins until the mushrooms start to release water and look soft. Take aside in a bowl.
Step 6
In the same pan add a little bit of evoo and add the spinach.
Step 7
Keep stirring until the spinach is wilted (3-5 mins depends on the heat of the pan)
Step 8
Next add a pinch of garlic powder and salt. Stir and let cook for another minute.
Step 9
Take a salad bowl and add the couscous, cucumbers, red peppers, mushrooms and the chopped up mint/basil along with a squeeze of half a lime and mix.
Step 10
Take a serving bowl place the sautéed spinach and lay the couscous mix. Enjoy!