This hearty, healthy, and tasty vegetarian dish amps up the flavor with Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil. Or try it with Pickle Creek Greek Oregano & Garlic or Roasted Garlic Olive Oil . . . they’re delicious too!
Print Recipe
Spinach Mushroom Couscous
Ingredients
- 4 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil, divided
- 1 c onion, sliced
- 2 cloves garlic, minced
- 2 c baby Portobello mushrooms, quartered
- 6 c fresh spinach
- ¼ c vegetable broth
- 1 c couscous
- Salt & black pepper
Ingredients
- 4 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil, divided
- 1 c onion, sliced
- 2 cloves garlic, minced
- 2 c baby Portobello mushrooms, quartered
- 6 c fresh spinach
- ¼ c vegetable broth
- 1 c couscous
- Salt & black pepper
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Instructions
Add 2 Tbsp Sage, Mushroom & Garlic Olive Oil to a saucepan and heat on medium. Add couscous and stir to coat with oil. Cook ~2 min, until couscous starts to smell toasty. Pour in 2 c water and bring to a boil. Reduce heat to a simmer and cover. Cook ~10 min, stirring occasionally, until al dente. Drain off excess liquid.
While couscous cooks, add 2 Tbsp Sage, Mushroom & Garlic Olive Oil to a large pot and heat on medium. Add the onion and sauté 3-5 min, until softened and translucent. Add the garlic and sauté ~2 min, until fragrant. Add the mushrooms and sauté ~5 min. Add the spinach and broth. Season with salt and black pepper and stir to combine. Cover and cook until spinach wilts, ~5 min.
Combine couscous with spinach and mushroom mixture and stir to combine. Taste and adjust seasonings if needed. Enjoy!
