Couscous, the leftovers...
2 T butter
¼ Cup minced onion
1 mushroom - sliced thin
12 asparagus spears - cut in 1” pieces
Salt and pepper to taste
2 fresh basil leaves cut in thin ribbons
1/8 Cup fresh parsley - minced
1 cup cooked couscous
1/8 cup sour cream
2 T milk
2-3 slices jalapeño cheese - diced for quick melting (about 1/8 cup)
Saute onions, mushrooms and asparagus, along with salt and pepper, on med-low heat.
When onions are almost transparent, add basil and parsley.
Stir to incorporate.
Add couscous - stir and cook till couscous is hot.
Whisk egg, sour cream and milk till smooth.
Pour over couscous / veggie mix - top with cheese.
Stir with wooden spoon till egg is almost dry.
Pairs Well With
It’s amazing what leftovers and cleaning out the fridge can accomplish.
I had to write it down so I could make it again.
Serves - Lunch for 1 or sides for 2