For lunches for the Hubs this week, I made Roasted Garlic, Red Pepper and Mushroom Quinoa, from this website, which I also found through Pinterest. I modified the recipe to use couscous instead of quinoa, and also changed the type and amount of peppers and mushrooms, and I added steak.
1 head garlic
1 box of couscous (5 servings)
2 tablespoons olive oil
6 mini sweet peppers
about 8 mushrooms, chopped
1-1/2 lb of steaks, cut into 1/2" cubes
salt & pepper to taste
Preheat
oven to 400 degrees. Chop the top off the garlic and peel away the loose
outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30
minutes, or until golden. Let cool.
Cook
couscous according to package directions. While couscous is cooking, heat a
skillet on medium heat and cook the steak. When almost done, add olive oil, red pepper and mushrooms and
saute until soft, about 6-8 minutes. When couscous is done, fluff with a fork and
add to peppers and mushrooms. Squeeze the entire head of garlic cloves into the
couscous, mashing some with a fork and leaving others whole. Season with salt and
pepper and mix well.
The Hubs modified the recipe by adding leftover chunks of pineapple to the top of each container. This made 3 "man-sized" portions.
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