2 tablespoons Pure Wesson® Vegetable Oil
1 pkg (8 oz each) fresh sliced mushrooms
1/3 cup chopped onion
3/4 cup water
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 teaspoon dried Italian seasoning
1 cup plain couscous, uncooked
1 cup baby spinach leaves, torn
1/2 teaspoon salt
1/8 teaspoon ground black pepper
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||2 g||9%|
|Vitamin C||5 mg||9%|
|Vitamin A||387 iu||8%|
Heat oil in medium saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Add water, drained tomatoes and Italian seasoning to saucepan; bring to a boil.
Stir in couscous, spinach, salt and pepper; cover. Remove from heat; let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork before serving.
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