Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (divided)
  • 12 oz sirloin steak (sliced thinly (can use frozen pre-cut sirloin steaks))
  • 2 cups riced cauliflower
  • 2 cups diced white button mushrooms
  • 1 1/3 cups Israeli (Pearl Couscous, preferably whole wheat)
  • 2 cups vegetable broth
  • 2 teaspoons Cavender’s Greek seasoning
  • 4 cups fresh baby spinach
  • ¼ cup feta cheese crumbles
  • 2 tablespoons toasted pine nuts

Instruction

  • Add 1 tablespoon of olive oil to large skillet and bring to medium high heat. Add thinly sliced sirloin steak to pan and stir fry, stirring constantly for 3 to 5 minutes until browned.
  • Transfer cooked beef to plate to rest and discard of any remaining liquid in skillet.
  • Add remaining 1 tablespoon olive oil to skillet and bring back to medium-high heat. Add chopped mushrooms and cauliflower bits and sauté for 3 to 4 minutes until softened.
  • Stir in Greek seasoning and cook for an additional 30 seconds, or until fragrant.
  • Add couscous and vegetable stock, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
  • Remove from heat and stir in spinach until wilted. Top with feta cheese and pine nuts. Serve warm.