ISRAELI COUSCOUS WITH SPINACH AND NUSHROOMS #HEALTHYFOOD #MUSHROOM

This Israeli couscous formula with spinach and mushrooms is a tasty weeknight supper alternative. Different vegetables can be included as wanted. The couscous is unfathomably easy to prepare and ideal for dinner prep. 

Israeli couscous! This is another first for me. Have you at any point attempted it? When I got some last week, I wasn't exactly certain how to cook it. Be that as it may, prepare to have your mind blown. The procedure is less complex and speedier than I anticipated. Truth be told, it takes about a similar measure of time as bubbling pasta. Simple peasy, individuals. 

Also, simple peasy is actually what we need at this moment. Since it's the center of the week and this little sustenance blog has been a chaotic situation for the recent days. (I thought it was a smart thought to change the plan.) (It was certainly not a smart thought to change the structure.) *Face palm* 

Since we're riding the battle transport today around evening time, we're keeping it basic. We're figuring out how to cook some delicate, toasted Israeli couscous. Sautéing it with whatever we have left in the refrigerator, which happened to be spinach and mushrooms. And afterward we're combining everything and calling it supper. Scrumptious, straightforward, comfort sustenance supper.

Ingredients:

Vegetable Saute:

• 2 Tablespoons olive oil
• 1 cup yellow onion, sliced
• 2 cloves garlic, minced
• 1 1/2 cups baby portobello mushrooms
• 6 cups spinach
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable broth

Couscous:

• 1 Tablespoon olive oil
• 1 cup Israeli couscous
• 2 cups water

Instructions:

Spinach and Mushrooms:

1. In a large pot, bring 2 tablespoons of oil to medium heat. Add onion and sauté for 3-5 minutes, until they are softened and translucent. Add garlic and sauté for 2 minutes.
2. Add mushrooms and sauté for 5 minutes.
3. Add spinach, salt and pepper, and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
4. Remove from heat and set aside.

Couscous:

1. In a medium pot, bring 2 tablespoons of oil to medium heat. Pour in the couscous and stir to coat with oil. Cook for 2 minutes, until the couscous starts to smell toasted.
2. Pour in 2 cups of water and bring to a boil.
3. Once boiling, decrease the heat to a simmer and cover. Cook for 10 minutes, or until al dente, stirring occasionally. Drain off excess liquid.
4. Combine couscous with spinach and mushroom mixture and stir to combine. Serve and enjoy

For more detail :http://bit.ly/2Yz0x2o

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