Something filling but meatless. The flavors worked out well together.
16 oz mushrooms
2 cup couscous
2 tbsp olive oil
0.5 cup green onions
0.5 tsp cumin
0.25 tsp cayenne
2 cups chicken stock
1 bunch asparagus
10 oz green peas
Chop the asparagus.
Chop the jalapeno and green onions.
Mix the spices, jalapeno and onions with the couscous in a large bowl.
Sautee the mushrooms until lightly browned.
Bring the stock to a boil. Add the asparagus and the peas. Bring back to a rolling boil.
Pour the hot liquid over the couscous and seal tightly. Allow to sit for 5 minutes. Fluff up and eat.
Splenda is safe. Guess who funded the study.
7 hours ago