Mushroom and White Bean Stew Over Couscous

1. 1

   Quickly rinse and dry the mushrooms, and trim off the ends of the stems.

2. 2

   Cut any large mushrooms in half.

3. 3

   Coat a large nonstick wok or 12-inch skillet with olive oil cooking spray and preheat over medium to medium-high heat.

4. 4

   Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.

5. 5

   While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat.

6. 6

   Stir in the couscous and cover.

7. 7

   Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.

8. 8

   Using a knife, slightly cut up the tomatoes in the can.

9. 9

   Add the tomatoes, beans, and cayenne pepper to the mushroom mixture.

10. 10

    Stir to mix, and cook for about 3 minutes, or until heated through.

11. 11

    Stir the parsley into the couscous.

12. 12

    Divide the couscous among individual serving plates, and top with the stew.

13. 13

    Serve immediately, as is or topped with a sprinkling of Parmesan cheese.

* Per serving · 4 servings · Values may vary.