Cook 1 cup Couscous as directed
Heat 1 tbsp or 2 tbsp of olive oil, add in your diced onions, mushrooms , spinach, zucchini, salt, black pepper, ground chili powder, and dried oregano and cook for about 3 minutes on medium heat or until spinach is cooked and mushrooms. Make sure to cook until all water is gone from mushrooms. You want them to have a nice color on them. Once ready set aside.
In the same pan heat 1 tbsp of olive oil, add in your grated or finely chopped garlic and cook until fragrant, ( about 30 seconds or so, make sure not to burn the garlic).
Now add in your heavy whipping cream, 2 tbsp Philadelphia cream cheese, shredded parmesan cheese and whisk together until smooth. Add salt to taste, black pepper and juice of 1/4 a lemon and whisk together for about 5 minutes until sauce thickens and well incorporated. to whisk until at the right consistency.
Add in you couscous, sautéed onions and mushrooms, zucchini, and 3 tbsp of basil pesto and sun dried tomatoes. Add additional seasoning if needed. let simmer and let sauce thicken up and absorb the couscous. However, if sauce seems to thick add in a little bit more of heavy whipping cream and combine well.
Top it off with a little bit bit more cheese and top if off in parsely and pine nuts( optional)
RECIPE:
This recipe serves about 4-6 people
1cup couscous
2 tbsp olive oil
3 tbsp basil pesto
1/2 cup pine nuts
1 1/2 cups heavy whipping cream
2 tbsp Philadelphia cream cheese
1/3 cup shredded Parmesan Cheese
2 garlic cloves
1 medium onion Diced
3 cups chopped spinach or whole
1/2 cup roughly chopped sun dried tomatoes
1 medium zucchini sliced
1 8 oz pack Baby Bella sliced mushrooms (or mushrooms of choice)
Seasoning for vegetables
salt to taste
1/4 teaspoon black pepper
1 tsp chili powder
1/2 tsp crushed chili flakes (optional)
1 tsp dried oregano
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