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Couscous, the leftovers...

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Why I Love This Recipe

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

Ingredients You'll Need

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 egg
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.

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