November 4, 2009...10:05 pm

Vegetable couscous

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Would you like some couscous with your load of veggies?

This is the best thing I’ve done with couscous in a long time. Here are the ingredients I used:

1/2 c. dry whole wheat couscous

7 oz chopped mushrooms

15 oz cubed eggplant

1 small red onion, chopped

~2 cups spinach, coursely chopped

1.5 tbsp of olive oil

1 cup marinara/pasta sauce.

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Pour the olive oil in a medium sized pot (I used a skillet but the veggies couldn’t fit, and I had to transfer it over to a bigger pot) and turn on medium heat. Add chopped onions.

Funions.

Sautee these for a few minutes until they turn a little bit brown, and then add in your cubed eggplant.

Eggplant!

Then add in mushrooms and spinach.

Spinach and shrooms.

And one cup marinara or pasta sauce:

At this point, the kitchen smells amazing.

In a separate skillet, cook your couscous according to the package. It should only take 5 or so minutes.

It's like pasta sand!

And then, pour the couscous into the pot with the veggies and sauce. Mix!

Mmmmmm

I thought this was absolutely divine. However, Pete did NOT enjoy it at all. He said the eggplant tasted weird. “It’s just the texture,” he said. “Well, and the taste. Both the texture and the taste. I think I just don’t like eggplant.” Oh, well, fine then! So I made him a veggie burger. Lol.

For all readers on WW, one heaping cup (probably more like a cup and a quarter) is 4 points. NOM. So delicious!

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