Bibimbap Cous Cous Bowl

• 1 cup shiitake mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1/2 cup cucumbers
• 1/2 cup carrots
• 1 cup spinach wilted
• 1 fried egg or egg yolk
• 2 tablespoons green onions finely chopped
• 1 cup Near East Couscous
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon sesame seeds
• 1 teaspoon brown sugar

1. Begin by slicing your shiitake mushrooms and grill on a pan with garlic, soy sauce, sesame oil and mirin on medium high heat for 15 minutes until cooked through and charred. Set aside.
2. Assemble your other ingredients by slicing your cucumbers, carrots, wilting your spinach and chopping your green onions.
3. Cook your Cous Cous according to the package instructions. Set aside and make your bibimpap sauce by mixing gochujang, sesame oil, rice wine vinegar, sesame seeds and brown sugar.
4. Assemble your bowl by filling it with Cous Cous, topping with your vegetables and mushrooms, an egg yolk and your sauce. Serve and mix all the components together with the sauce to eat.

shiitake mushrooms, garlic, soy sauce, sesame oil, mirin, cucumbers, carrots, egg, green onions, couscous, gochujang, sesame oil, rice wine vinegar, sesame seeds, brown sugar

Taken from www.yummly.com/recipe/Bibimbap-Cous-Cous-Bowl-2660611 (may not work)