(Recipe / vegan) Italian Style Couscous

[Guest guest]

Donna sent in this recipe as a Southwestern version. I fixed that

awhile back and it was great. It was so easy and quick to prep and

cook. I decided to switch the ingredients with what I had on hand for

this batch. Good stuff. Thanks again, Donna.

 

Shawn

 

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Italian Style Couscous (Vegan)

1/2 cup chopped green onions, divided

1/2 cup white onion

7 baby bella mushrooms chopped

1-2 tbsp fresh garlic chopped

1 tsp red pepper flakes

2 tblsp olive oil

1 (14 1/2 oz) can vegetable broth

1 (14 1/2 oz) can stewed tomatoes (Italian style)

1 tsp basil (from jar)

1 tsp oregano (from jar)

10 ounces of couscous

1 (15 oz) can garbanzo beans drained and rinsed

1 1/2 cup cooked edamame beans

Half a small can chopped black olives

 

Saute green onions, white onion, mushroom, garlic and red pepper

flakes in oil over medium heat until tender.

 

Stir in broth, stewed tomatoes, oregano and basil. Heat to a boil,

remove from heat.

 

Stir in couscous, garbanzo beans, precooked/shelled edamame beans,

olives and let sit covered for 5 minutes. Stir couscous mixture to

fluff and serve.