Monday, February 13, 2012

Vegetable couscous

Something filling but meatless. The flavors worked out well together.

16 oz mushrooms
2 cup couscous
2 tbsp olive oil
1 jalapeno
0.5 cup green onions
0.5 tsp cumin
0.25 tsp cayenne
2 cups chicken stock
1 bunch asparagus
10 oz green peas
black pepper

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.

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