Ingredients
- Mediterranean vegetables sautéed in olive oil & garlic with couscous, mushrooms & edamame
Makes 3 servings
CousCous (or can make with whole grain pasta):
3 Cups boiling water
1 Cup uncooked whole wheat couscous
A pinch or two of sea salt or herbal salt
A few grates of freshly ground black pepper
Sauteed Vegetables:
2 Tablespoons extra virgin olive oil
½ Cup shiitake mushrooms
½ Cup baby bella or crimini mushrooms
1 - 2 Cloves of garlic, crushed
Small Bunch of Italian broccoli (or broccoli)
Small Bunch Fresh or frozen spinach; rinsed well
2 tablespoons raw shelled Pine nuts
½ Cup fresh or frozen edamame (soy beans), rinsed and drained (or lima beans or peas)
A few leaves of fresh basil, sliced
Top with:
(3 Tablespoons) 1/3 to ½ Cup parmesan cheese, shaved or crumbled
Description
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