Spinach Mushroom Couscous - cooking recipe

Ingredients

3/4 cup fat-free low-sodium chicken broth
1/4 teaspoon salt
1 teaspoon extra virgin olive oil
2/3 cup whole wheat couscous
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 onion, chopped
4 ounces fresh mushrooms, sliced
5 ounces spinach leaves
10 kalamata olives, pitted and chopped
2 ounces feta cheese, cut into cubes
1/2 lemon, juice of
fresh ground black pepper
2 tablespoons cilantro, chopped

Preparation

Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
Stir in couscous. Cover.
Remove from heat; let stand at least 5 minutes.
Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
Add mushrooms and saute another 5 minutes.
Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
Mix well and serve.