This lively dish is delicious with fresh spinach, lemon and parmesan.
1-1/2 cups couscous
1 cup garbanzo beans, drained
2 cups sliced mushrooms
1 cup sliced green onions
2-1/2 cups lowfat chicken broth
3 cups raw chopped spinach
1 lemon - zest and juice
4 tablespoons grated parmesan cheese
2 seconds of olive oil spray
Heat a nonstick skillet over medium high heat. Add all of the above ingredients except the parmesan cheese and olive oil spray and bring to a boil.
Cook for 3-5 minutes or until couscous absorbs all the broth and the mushrooms are tender.
Toss with parmesan cheese and olive oil spray.