Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-5 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
1 cup yellow onion, 2 cloves garlic, 2 tablespoons olive oil
Cook the mushrooms: Add the mushrooms and sauté for another 3 minutes until they start to soften and release their juices.
1 ½ cups baby bella mushrooms
Add spinach: Stir in the spinach, salt, pepper, and vegetable broth. Cover and cook for about 5 minutes, until the spinach is wilted. Remove from heat and set aside.
4-5 cups spinach, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ cup vegetable broth
Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast it for about 2 minutes until it’s lightly golden.
1 tablespoon olive oil, 1 cup Israeli couscous
Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally, until the couscous is al dente. Drain any excess liquid.
2 cups water
Combine and serve: Mix the cooked couscous into the spinach and mushroom mixture. Top with crumbled feta, a drizzle of lemon juice, and freshly chopped parsley. Serve immediately and enjoy!
2 tablespoons lemon juice, 1-2 tablespoons feta cheese, 1 tablespoon parsley
