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.
- 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).
- Place the cooked couscous on serving plates, and place in food warmer/grill at very low heat.
- Heat the onion in a medium-hot frying pan with the olive oil. Cook until browning/translucent. Add half of the minced garlic.
- Add the asparagus and brocollini stalks only. Fry at a medium heat for approximately 4 minutes (this will vary according to freshness).
- 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.
- 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!