Couscous, the leftovers...
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INGREDIENTS
  • 2 T butter
  • ¼ Cup minced onion
  • 1 mushroom - sliced thin
  • 12 asparagus spears - cut in 1” pieces
  • Salt and pepper to taste
  • 2 fresh basil leaves cut in thin ribbons
  • 1/8 Cup fresh parsley - minced
  • 1 cup cooked couscous
  • 1 egg
  • 1/8 cup sour cream
  • 2 T milk
  • 2-3 slices jalapeño cheese - diced for quick melting (about 1/8 cup)
DIRECTIONS
  1. Saute onions, mushrooms and asparagus, along with salt and pepper, on med-low heat.
  2. When onions are almost transparent, add basil and parsley.
  3. Stir to incorporate.
  4. Add couscous - stir and cook till couscous is hot.
  5. Whisk egg, sour cream and milk till smooth.
  6. Pour over couscous / veggie mix - top with cheese.
  7. Stir with wooden spoon till egg is almost dry.
RECIPE BACKSTORY
It’s amazing what leftovers and cleaning out the fridge can accomplish. I had to write it down so I could make it again. Serves - Lunch for 1 or sides for 2