Spinach Mushroom Couscous
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
  • 4Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil, divided
  • 1c onion, sliced
  • 2cloves garlic, minced
  • 2c baby Portobello mushrooms, quartered
  • 6c fresh spinach
  • ¼c vegetable broth
  • 1c couscous
  • Salt & black pepper
Instructions
  1. 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.
  2. 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.
  3. Combine couscous with spinach and mushroom mixture and stir to combine. Taste and adjust seasonings if needed. Enjoy!