2 Tbs olive oil
2 garlic cloves, minced
1 large bunch Swiss chard, stems removed and leaves coarsely chopped
2 cups baby bella mushrooms, coarsely chopped
2 tomatoes, coarsely chopped
1 tsp ground cumin
1 tsp smoked paprika
1) Prepare Israeli couscous according to package directions. Set aside.
2) Meanwhile, in a large saute pan, heat oil and garlic over medium-high heat, until garlic is fragrant.
3) Add all vegetables and saute until mushrooms are soft and chard is wilted, about 6 to 8 minutes.
4) Add couscous to vegetable mixture. Mix in cumin and smoked paprika. Serve.
Review: This is an original recipe!! Last night, I was scheduled to make a gratin. However, Mike decided he had no interest in the recipe, at all. And, we were both exhausted after long weeks. So, we had pizza delivered last night.
So, tonight dinner rolled around and I fretted about what to do with the leftover vegetables I had on hand. Mike suggested using them all with some pasta or the Israeli couscous in the pantry. The only pasta we had on hand was spaghetti or lasagna noodles, so the couscous won! I now believe it's the only rational option, given the veggie options we had. So, I cooked everything up and then Mike and I debated what spices to use. Of course, he offered up cumin, which is his favorite spice. He desired a smoky flavor, so I suggested the smoked paprika and our recipe was done! This turned out to be wonderfully yummy, though a bit soupy. It may help to cook the mushroom separately, since they produce so much water when cooking. But, we ate all of the food and was happy. What more could I ask for?
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