Oh, Trader Joes…you are the best.

I picked up a box of their Israeli couscous last time I was in Mount Pleasant and was pleasantly surprised at how easy and delicious it was!

And I don’t know if it’s the pregnancy or just plain tiredness, but I’ve been in a dinner funk this week. I want to making something new and exciting for dinner, but just never have the energy or creativity to do so.

So, when my husband got home, asked what we could make for dinner, he suggested, ‘Something with rice?’ I went to the pantry to our rice/pasta section and spotted the couscous that I bought. Tada! Instant one-bowl, vegetarian meal.

I loved all of the flavors and textures…plus, I loved that we ate it outside on the back porch. Ahh, springtime…

…stupid gnats, mosquitos, bees, and pollen. 😉

P.S. I passed my glucose test! Yay! Time to celebrate! Can you say cookies?!? 😀

Vegetarian Greek Israeli Couscous

Ingredients

• 2 cups Israeli couscous
• 2 tablespoons olive oil, separated
• 2 cups boiling water
• 1 medium onion, diced
• 1 1/2 cups sliced baby portabella mushrooms
• fresh ground black pepper and salt, to taste
• 1 teaspoon Greek seasoning
• 2 tablespoons red wine
• 1 cup fresh baby spinach
• 1 cup grape tomatoes
• 1/4 cup reduced fat feta cheese

How-To

1. In a sauce pan over medium-high heat, brown the couscous in 1 tablespoon olive oil for 5 minutes.
2. Slowly add in the boiling water, stirring as you pour.
3. Reduce the heat to low, cover and let sit for 12 minutes.
4. Meanwhile, prepare the vegetables.
5. In another sauce pan over medium-high heat, sauté the onion in the remaining 1 tablespoon of olive oil until slightly tender (about 3 minutes).
6. Add in the mushrooms, pepper, salt, and Greek seasoning. Sauté until the mushrooms shrink down a bit (about 3 minutes).
7. Add in the red wine, turn the heat up to high, and stir until the liquid evaporates.
8. At the last minute, add in the spinach allowing it to wilt.
9. Once the couscous is done, stir and add in the vegetables.
10. Remove from heat, add in the tomatoes and feta cheese.
11. Serve and enjoy!

Servings: 3-6, depending on if this is your main meal or a side dish