Israeli Couscous with Spinach, Red Pepper and Mushrooms
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This is a quick and healthy dish to make when you feel like having a little pasta. It has plenty of veggies to keep the nutrition up and if you use whole wheat couscous cooked in Magic Mineral Broth it is even better. If you have a hard time finding the whole wheat couscous in your local markets, it is available on Amazon.
MAKES:2 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
3 tablespoons extra virgin olive oil, divided
1 cup Israeli couscous
2 1/4 cups Magic Mineral Broth, divided
1 onion, sliced thin
1 red pepper, sliced thin
2 cloves minced garlic
1 1/2 cups cremini mushrooms, left whole if small or halved
6 cups baby spinach
½ teaspoon sea salt
½ teaspoon black pepper, plus more to taste
Fresh micro greens, parsley or cilantro for serving
DIRECTIONS
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the couscous and stir well to coat evenly with the oil. Cook for 2 minutes, until the couscous starts to brown and smell toasted.
Carefully pour in 2 cups of Magic Mineral Broth and bring to a boil. Reduce the heat to simmer and cover. Cook for 10 minutes, or until al dente.
Drain if any liquid remains and add to a serving bowl, set aside.
Meanwhile, in a large lidded skillet, heat 2 tablespoons olive oil to medium heat. Add the onion and red pepper and saute for 3 to 5 minutes, until the vegetables have softened.
Add the garlic and saute until fragrant about 30 seconds to 1 minute. Add the mushrooms and saute for an additional 5 minutes.
Add the baby spinach, salt, pepper and broth and stir to combine. Cover and cook until the spinach has wilted, 1 to 2 minutes.
Add the spinach mixture to the couscous and stir to combine. Sprinkle the top with microgreens or herbs and serve.
