Description
Healthy eating is easy, and filling with this broccolini and beet cous cous. And the beets turn your cous cous a delightful shade of pink, naturally! Best of all, it takes 30 minutes!
Ingredients
Units
Scale
- 5 cups Fresh Beet Greens, chopped (from 3 small beets, reserve beets for other use)
- 1 bunch Broccolini, chopped
- 1 cup Cous Cous
- 2 cups Shitake Mushrooms
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 1/2 cup Low Sodium Chicken or Vegetable Broth*
- 1/4 cup Grated Parmesan Cheese
Instructions
- In a large skillet, melt butter and olive oil together over medium heat.
- When the butter is simmering add the mushrooms to the pan and saute until softened. Remove and set aside on a plate.
- Prepare cous cous according to package directions, using chicken broth in lieu of water. Pour cous cous over the simmering chicken broth and top with chopped beet greens and broccolini. Cover and cook until cous cous is soft and the broth is completely absorbed. Make sure that the broccolini and beet greens are fork tender.
- Top with sauteed mushrooms, plate and serve immediately. Garnish with shredded Parmesan cheese.
Notes
To make this vegetarian, use vegetable broth.Â