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spinach and mushroom couscous


I almost always prefer couscous to pasta.  It’s easier to make, just as versatile, and no draining required.  And when it can be combined with two of my favorite veggie ingredients?  Yes, I think we’re done.

This isn’t a dish you’d serve to impress guests.  Frankly, it probably isn’t a dish you should post about on a food blog.  But it’s easy, simple, healthy and really good, and if that’s not the kind of food you’re proud of, then what is?

I’m back on Wednesday of this week, with honeymoon pictures to boot.  I’m writing this post up four days before the wedding, so I’m going to keep it short, but let’s hope that I’ve read a lot of good books, done a little writing, and gotten a fantastic tan over these two and a half honeymoon weeks.  And if it didn’t rain for the wedding?  That’s just icing on the cake.

Nectarine Salad with Blue Cheese from Sugarlaws

Spinach and Mushroom Couscous

1 box couscous
2 shallots, diced
2 cloves of garlic, minced
1 package fresh or frozen baby spinach (about 5 ounces, either way)
1 package baby bella mushrooms (about 12 ounces)
1/4 cup olive oil

Cook the couscous according to the directions on the package (including 1 tbsp of olive oil), and set aside, covered, to keep warm.

At the same time, saute garlic and diced shallots in 3 tbsp olive oil.  When fragrant, lower the heat and add spinach, musrooms and 1/4 cup water.  Cook until the water burns off, the spinach wilts and the mushrooms are cooked.  Add to cooked couscous and salt as needed, toss to combine, and serve.

Nectarine Salad with Blue Cheese from Sugarlaws