Tuesday, March 4, 2008

Spinach and Mushroom Couscous with Feta

  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 5oz crimini mushrooms, coarsely chopped
  • 2 C baby spinach
  • 1/2 tsp dried oregano
  • 1 1/3 C whole wheat couscous
  • 2 C chicken broth
  • 1/4 C pine nuts, toasted
  • 4 oz feta cheese, crumbled

1. Heat oil and garlic in a large skillet over medium-high heat.
2. Add mushrooms and cook 1 minute.
3. Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes.
4. Toast the pine nuts lightly.
5. After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.

Robyn's notes: Very quick and easy, he liked it a lot. 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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