It was another night of digging through the cabinets wondering what to make for dinner... and another night of randomly throwing items in a pan. 20 minutes later... Viola! Dinner was served. And it was good too!
I've decided to call my creation: Last Minute Couscous
What you'll need:
1.5 cups of whole wheat couscous
3 cups of vegetable broth
A drizzle of olive or vegetable oil
1 large onion, chopped
1 tablespoon diced garlic
4 large portobello mushroom caps, chopped
28 oz can fire roasted diced tomatoes
15 oz. can chick peas
1 tablespoon dried oregano
salt and pepper to taste
parmesan cheese to sprinkle on top (optional, leave it off or substitute vegan cheese if you want this to be vegan)
Bring vegetable broth to a boil in a 2qt saucepan. Once boiling, add couscous. Stir and put on the lid. Simmer on low for 2 minutes. Remove from heat and let sit.
Saute onions in oil in a large skillet until tender. Add garlic and mushrooms. Cook until mushrooms are soft (about 3-5 minutes). Then add tomatoes and chick peas. Season with oregano, salt, and pepper.
Fluff the couscous with a fork.
To serve: Scoop 1/2 cup of couscous onto plate or in bowl. Add a large scoop of the tomato/mushroom mixture. Top with a healthy sprinkle of parmesan cheese. Enjoy!
What's for dinner in your house tonight?