Ingredients: 1 shallot–chopped 1/2 cup white mushrooms–sliced 1/2 cup carrots–sliced 3 cloves garlic–minced 6 artichoke hearts (packed in water)–cut into quarters 1/2 cup sundried tomatos–roughly chopped 1/2 teaspoon cayenne 1/2 cup vegetable broth 1/2 cup coconut milk 1 cup whole wheat couscous olive oil salt/pepper olive oil large bunch of parsley–chopped juice from 1/2 orange goat cheese crumbles (Optional) Method: *Heat 2-3 tablespoons of olive oil in a medium sauce pan over medium heat. Add shallot, mushrooms, and carrots. Cook 5 minutes; add garlic. Cook until veggies are al dente. Add a few grinds of black pepper, a pinch of salt, cayenne, artichoke hearts, and sundried tomatoes. Combine. Set veggies aside. *In the same sauce pan, add broth, coconut milk, 1/2 teaspoon of salt, and 1-2 tablespoons of olive oil. Heat until just boiling. Add couscous. Remove from heat, stir to combine, cover, set aside for at least 5 minutes. Fluff with fork. *Combine couscous and veggies. Drizzle with olive oil and freshly squeezed orange juice, adjust seasoning as needed, mix in parsley. If you are keeping it vegan, serve as is. For a cheesy, vegetarian option, add 1/4 to 1/2 cup of soft goat cheese crumbles. |