Keep Moving Forward

Update on the shit storm that is Fraud: We’ve done all we can for now, the bank has been awesome, we have cash to carry us through and now we wait.

Moving forward! By looking back to something I made earlier this week for dinner! It’s yummy and easy and you should make it, too.

Disclosure: I was inspired by this recipe

Cous Cous and Veggies

4 Servings/30 minute total prep and cook time

Ingredients

  • 1 box  Israeli couscous (it’s a little bigger and chewier than regular cou cous, more pasta-like texture)
  • 1 can vegetable broth (in place of the water for the couscous)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • Sea salt to taste
  • Button or Baby Bella Mushrooms, washed and  sliced into quarters (or smaller)
  • 2 carrots, shredded
  • 4 ounces feta cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • Black pepper, to taste

Directions

  1. Cook couscous according to package instructions. Be sure to continuously stir the couscous in the oil before adding the vegetable broth to ensure the couscous becomes golden brown and not burnt black.
  2. Meanwhile, melt the butter in a sauté pan over medium-high heat. Add garlic ,  asparagus and sea salt. Sauté for about 5 minutes (or however long it takes to wash and cut up the mushrooms). Add the mushrooms and sauté for 5 more minutes. Add the shredded carrot and sauté for another 2 minutes.
  3. Stir the couscous into the vegetable mixture. Add the olive oil, balsamic vinegar, feta and black pepper and toss to incorporate.

According to the original recipe this was supposed to be a salad and so I suppose you could eat it cold but I ate it warm and it was YUMMY! Go forth and make it tonight.

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