Ingredients
The following ingredients have 4 Servings
- 1½ cups couscous ((prepared according to package))
- vegetable broth (to be used in place of water for the couscous)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic (smashed)
- ¼ cup red onion (diced)
- 1 cup zucchini (chopped)
- ½ cup red bell pepper (diced)
- 8 ounces shiitake mushrooms (chopped)
- ¼ cup sun-dried tomatoes
- Kosher salt and freshly cracked black pepper (to taste)
- 1 teaspoon fresh thyme (minced (½ teaspoon dried))
- 4 ounces feta cheese (crumbled)
Instruction
- Prepare couscous, per package directions, using vegetable broth instead of water to boil.
- Meanwhile, heat oil in a nonstick pan. Saute smashed garlic clove for about 30 seconds to 1 minute. Add in the onions; saute, until softened; about 3 minutes. Add in the rest of the vegetables; add thyme and season with salt and pepper. Cook until tender, about 5 to 7 minutes.
- Uncover and fluff the couscous with a fork. Pour the prepared couscous into the pan with the vegetables; gently combine in a bowl and stir to combine. Season with more salt and pepper if desired. Serve warm or cold.
