Veggie Couscous

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It's so good and so easy.

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Ohio

Ingredients

  • 3/4 C. couscous
  • 3/4 C. water
  • 1 C. fresh corn, steamed for 4 minutes
  • 1 C. fresh green beans, steamed for 4 minutes
  • 1 C. fresh cherry tomatoe
  • Salt and pepper to taste
  • 1 tsp. Italian seasoning
  • 1 Tbs. extra virgin olive oil
  • 4 C. fresh romaine lettuce or escarole
  • 2 cloves fresh chopped garlic

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Directions

Bring water to a boil in a saucepan. Add pinch salt and put in couscous, cover with lid and set aside. After 15 minutes fluff couscous with fork.In bigger saucepan, put 1/4 C. water and steam escarole or romaine lettuce for 5 minutes. Then strain escarole, put big skillet on stove and add 1 Tbs butter, 1 Tbs oil, pinch salt, pinch pepper, Italian seasoning and garlic and cook for 2 minutes. Add pre-cooked corn and green beans and cook for 5 minutes. Add escarole and couscous, mix well until everthing gets warm and serve.

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