WHOLE WHEAT COUSCOUS WITH BODI AND MUSHROOMS

Ingredients

1½  cups Israeli whole wheat couscous, cooked and drained

2 – 3 cups fresh sliced mushrooms

2 cups cut bodi (1-inch pieces)

2 small tomatoes, diced

3 cloves garlic, chopped

1 tbsp fresh green seasoning

1 tsp all purpose seasoning

½ tsp pepper sauce or red pepper flakes

1/2  cup chicken stock

1 oz butter

1 – 2 tbsp olive oil

Salt and black pepper

Directions

1. Heat the oil and butter in a large saute pan over medium high heat.
2. When the butter is melted add the mushrooms and sauté for 2 – 3 minutes. Add the bodi and mix into the mushrooms. Cook for 1 – 2 minutes.
3. Add the tomatoes, green seasoning and garlic, mixing well into the vegetable mix. Season with the all purpose seasoning, pepper sauce, a little salt and pepper. Cook for a few more minutes to allow the bodi to soften.
4. Add the couscous to the vegetables in parts mix well after each addition. Mix in the chicken stock, reduce heat to low, cover and let cook for 3 – 5 minutes after all the couscous has been incorporated. You may need to add a little more liquid depending on how quickly the couscous absorbs the liquid and cooks through.
5. Taste and adjust seasoning if necessary. Serve.