Warm Couscous Salad

Box of Israeli Couscous
Organic Vegetable Broth
2 tbsp Olive Oil
2 chopped cloves of garlic
1 onion
1 cup shredded carrots
1 cup sliced mushrooms
1/2 cup sliced cherry tomatoes
1/4 cup sun-dried tomatoes in oil
1 bag of steamed broccoli
1 bag of spinach
1/4 cup feta cheese
1/8 cup pistachios or other nuts
salt/pepper to taste
1 tsp cinnamon
1 tsp garlic powder

Directions:
Cook couscous according to directions using vegetable broth.

Saute olive oil, garlic, onion until soft.

Add yellow pepper, carrots, mushrooms, tomatoes and all seasonings.

Cook for 5 minutes and then add sun-dried tomatoes.

Mix couscous and sautéed vegetables with spinach, feta, and nuts.

Toss and serve.



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