Mushroom and White Bean Stew Over Couscous

• 1 1/2 pounds small whole white mushrooms
• 1 1/2 cups couscous
• 1-pound can stewed tomatoes
• 1-pound can cannellini beans (white kidney beans), rinsed and drained
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese (optional)
• 1 cup diced onions
• 4 cloves garlic, chopped
• 1 1/2 teaspoons dried Italian seasoning
• 2 cups water
• 2 pinches cayenne pepper

1. Quickly rinse and dry the mushrooms, and trim off the ends of the stems.
2. Cut any large mushrooms in half.
3. Coat a large nonstick wok or 12-inch skillet with olive oil cooking spray and preheat over medium to medium-high heat.
4. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
5. While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat.
6. Stir in the couscous and cover.
7. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
8. Using a knife, slightly cut up the tomatoes in the can.
9. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture.
10. Stir to mix, and cook for about 3 minutes, or until heated through.
11. Stir the parsley into the couscous.
12. Divide the couscous among individual serving plates, and top with the stew.
13. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.

white mushrooms, couscous, tomatoes, cannellini beans, parsley, parmesan cheese, onions, garlic, italian seasoning, water, cayenne pepper

Taken from www.cookstr.com/recipes/mushroom-and-white-bean-stew-over-couscous (may not work)