Spinach And Mushroom Couscous With Feta Recipes

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SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH MUSHROOM COUSCOUS



Spinach Mushroom Couscous image

This is a healthy one dish meal that can be made in 30 minutes. Can use regular couscous, but I prefer the whole grain variety for this dish because it has great texture.

Provided by Maureenie

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 257.6, Fat 18.9, SaturatedFat 6.3, Cholesterol 26.8, Sodium 877.8, Carbohydrate 15.2, Fiber 3.9, Sugar 5.5, Protein 11

SPINACH AND MUSHROOM COUSCOUS WITH FETA



Spinach and Mushroom Couscous With Feta image

Adapted from the Weight Watchers website, this dish is really quick and goes great with chicken, burgers, or as a light meal in itself!

Provided by JessHinkson

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 garlic clove, minced
5 ounces cremini mushrooms, coarsely chopped
2 cups Baby Spinach
1/2 teaspoon dried oregano
1 1/3 cups whole wheat couscous (I use Trader Joe's)
2 cups chicken stock
1/4 cup pine nuts, toasted
4 ounces feta cheese, crumbled

Steps:

  • Heat oil and garlic in a large skillet over medium-high heat.
  • Add mushrooms and cook 1 minute.
  • Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes.
  • Toast the pine nuts lightly.
  • After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.
  • Devour!

CHICKEN WITH FETA AND WILD MUSHROOMS



Chicken with Feta and Wild Mushrooms image

This simple chicken breast dish gets its flavor from a savory mixture of garlic, crumbled feta, sour cream and assorted wild mushrooms.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups sliced assorted mushrooms (such as button, portabello, and cremini)

Steps:

  • Preheat oven to 350°F. Mix cheese, sour cream, basil and garlic; set aside.
  • Brush oil onto bottom of 13x9-inch baking dish. Place chicken in prepared dish; top evenly with mushrooms. Spoon about 1/4 cup of the feta mixture onto each chicken breast.
  • Bake 45 to 50 min. or until chicken is cooked through (170°F). Serve over hot cooked couscous or wild rice, if desired.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 400 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 31 g

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