Ingredients
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1 cup couscous
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1 1/2 cups vegetable broth (or try beef or chicken stock)
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1 tablespoon olive oil
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1 tablespoon butter
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1 medium onion, diced
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2 garlic cloves, pressed (or crushed and chopped)
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1/2 red bell pepper, diced
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1 -2 cup sliced mushrooms (I used white button, but feel free to try more exotic varieties)
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1 tablespoon pine nuts
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2 tablespoons chives, finely chopped (or parsley or whatever you have for a nice fresh green "finish")
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salt
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pepper
Instructions
- In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
- Add 1 cup couscous.
- Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
- Heat olive oil and butter in pan on medium high heat.
- Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
- Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
- Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
- Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).