Moroccan Mushroom-Garlic Couscous Recipe

ingredients

1 can chicken broth
1 cup quick cooking couscous, uncooked
non-stick cooking spray
1 1/2 cup fresh mushrooms, sliced
1/2 cup green onions, finely chopped
1/3 cup red bell pepper strips
1/2 cup canned sweet peas, drained
2 cloves garlic, minced
3 tablespoons oil-free Italian dressing
1 teaspoon dried Italian seasoning blend

directions

Bring soup to boil in medium saucepan, add couscous and stir. Boil again, lower heat and cover. Simmer 1 minute or until all the soup has been absorbed. Stir to fluff.

Remove from heat and allow to stand 5 minutes. Spray vegetable cooking spray in large nonstick skillet; heat skillet over medium heat. Add vegetables and garlic, saute 5 minutes or until tender. Combine couscous, sauteed vegetables, Italian dressing and seasoning; toss gently.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

recipequeen REVIEW:
October 25, 2013

This was outrageously good! Only thing I changed was to use frozen (thawed) peas instead of canned because I like the texture better. I think you could easily make this into a main dish recipe by adding cooked shrimp or chicken too.
Valerie REVIEW:
January 18, 2011

The final result was delicious! We did change the cooking method just a little though. We sauteed the vegetables in a large saucepan then added the broth and brought to a boil (also note: we used frozen peas instead of canned). Then added the couscous and simmered on low until the couscous was tender and the liquid was aborbed. The recipe calls for "oil-free" Italian dressing. Frankly, we had no idea if that meant fat free or creamy style... and the idea of it didn't appeal to us so we omitted it. Added a drizzle of extra virgin olive oil just before serving. The dish was very colorful and flavorful. Great for guests or family and very easy to make.