veggie loaded couscous mmb

How To Make veggie loaded couscous mmb

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  NOTES: I had asparagus left over from the night before. I fixed it like this: trim and wash one bunch of asparagus. Cut into thirds. Olive oil and 2 cloves of crushed garlic in a pan, toss in asparagus, add the zest & juice of 1/2 a lemon. Cook until tender stirring occasionally. If I was cooking this from scratch, I would saute the mushrooms with the asparagus. Sine I had left over asparagus, I cooked the mushrooms with the couscous.
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  Put couscous and water (or you could use any type of stock you want) in a pan. Bring to a boil, turn heat to low, cover and let sit for 5-7 minutes or until the liquid is absorbed. **Since I had cooked asparagus already, I chose to slice my mushrooms and put them in the pan at the same time as the couscous so they would soften.
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  While the couscous is cooking, slice the olives, drain and quarter the artichokes **if you can't get baby artichokes, just cut quartered artichoke hearts into bite sized pieces. Cut the asparagus into bite sized pieces.
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  Once the couscous was done, I turned it into a larger pan, added all the veggies and put a lid on it for @ 5 minutes, sitting on the burner I had just turned off. It was just enough to heat the veggies and wilt the spinach a bit.
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  Per MyFitnessPal.com as 4 servings each one is: 276 calories 39 carbs 9 fat 8 protein 7 fiber 1119 sodium I used organic whole wheat couscous, organic mushrooms, organic spinach, and an organic lemon.
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