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Roasted Corn Israeli Couscous

Christin McKamey
  • 30 minutes
  • Serves 4

INGREDIENTS

1 cup

Broccoli

4 oz

Button mushrooms, white

1 1/2 cups

Corn, frozen roasted

3

Garlic cloves

1 cup

Spinach, packed fresh

1/2 tsp

Thyme flakes

2 tbsp

Vegetable broth, unsalted

2 tbsp

Lemon juice, fresh

1 tbsp

Vegan butter

1 1/3 cups

Israeli pearl couscous

1/8 tsp

Cayenne pepper

1/8 tsp

Pepper

1/2 tsp

Salt

1/2 tsp

Spanish paprika

1 tbsp

Olive oil