1 bunch of red swiss chard
2 C of cauliflower florets
1/2 C sliced portobello mushrooms
1 lemon (juiced)
2 TBS olive oil
2/3 C dry whole wheat couscous
1 C water
1 tsp dried tarragon (or fresh)
1/2 tsp dried sage (ground or fresh)
salt (to taste)
Put red swiss chard, cauliflower and olive oil into a pot with a lid and cook on medium heat until swiss chard is cooked down and cauliflower has softened slightly. Add sage, tarragon, lemon juice and any salt. Turn off and let sit covered.
Bring water and mushrooms to a boil, turn off heat, and add dried couscous. Cover and let stand for 5 minutes. Serve cauliflower and swiss chard over couscous. Serves 2-4.