2 portabello mushroom caps, thinly sliced
1 cup frozen corn
1 cup chopped green beans
1 cup fresh or frozen peas
2 cups spinach, washed
4 cloves garlic, sliced
1 carrot, diced
1 cup pearl couscous
5 cups vegetable broth, plus water
3 Tb. soy sauce
salt and pepper
In a large pot, saute the mushrooms and garlic in one tablespoon of olive oil on low heat until the garlic is golden and the mushrooms are wilted, about 5 minutes. Add the carrot and cook another few minutes. Add the broth and the couscous and bring to a boil. Cook about 10 minutes, until the couscous is tender but not mushy.
Lower heat and add a bit more water or broth as needed. Add the vegetables, stirring well to combine. Add the soy sauce and salt and pepper to taste.