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This was made using Sammy’s (pre-flavoured) couscous – see my review of it here. The vegetables here were ‘delicacies’ (i.e. slightly more expensive), because it was a special occasion. But any greens (brocolli, silverbeet, beans, etc.) works really well – the above picture featured green beans and button mushrooms.


  • 1 cup dry couscous –> cook this according to packet instructions, with the addition of minced/fresh garlic stirred through while the couscous is sitting.
  • 2 tbsps olive oil
  • 1 brown onion
  • 1 bunch brocollini
  • 1 bunch asparagus
  • 3 medium-sized portabello mushrooms
  • 2+ cloves minced garlic (to taste – I like more rather than less!)
  • 1tbsp Bragg’s Liquid Aminos
  • Optional:garlic salt, onion flakes, smoked paprika.


  1. Dice the onion and mushrooms, and cut the brocollini and asparagus into 1″ segments (leave one or two asparagus stalks whole for presentation, if desired).
  2. Place the cooked couscous on serving plates, and place in food warmer/grill at very low heat.
  3. Heat the onion in a medium-hot frying pan with the olive oil. Cook until browning/translucent. Add half of the minced garlic.
  4. Add the asparagus and brocollini stalks only. Fry at a medium heat for approximately 4 minutes (this will vary according to freshness).
  5. Add the mushrooms, brocollini and asparagus tops. Add the Bragg’s, remaining garlic, and other seasonings to taste. Cook until aparagus and brocollini are bright green and slightly tender.
  6. Remove from heat, heap on top of garlic couscous and serve hot!

I also thought eggplant might be nice in this recipe, so if anyone gives it a try, be sure to let me know how it went!


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