Watch My Weight Wednesday!

Last week was a great week!  

Check out these great posts linked up last week!

I love this post that Julie linked up!  Titled Satisfaction


"I have reached the NEW ME!!! I am SATISFIED with the new me. I am loving all that I can do. Now I’ll tweak it a bit and end up even better, healthier and full of smiles."


Your awesome Julie!  You inspire us all!






Adena also linked up this post Monthly Measure/Weigh-In

She has achieved so much!  Give her a visit and show your support!

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This is Aprils Watch My Weight Wednesday blog hop! 

Add your old or new post below! 

You can post once a week.

Be sure to visit the other links!  Lets help each other!

I can't wait to see all the helpful tips/recipes/stories you have!

Please link directly to your post and not your blog URL. If you could please link back here, so that everyone can join in the fun!

Mid-Eastern Mushroom and Sprouted Chick Pea Couscous

Mid-Eastern Mushroom and Chick Pea Couscous

Modified from recipe on canadianparents.com

Ingredients

• 1 ¾ cups vegetable broth            
• ½ tsp Each ground cumin and ground coriander    
• ¼ tsp hot red pepper flakes      
• 1 tbsp grated fresh gingerroot            
• 2 cloves garlic, minced   (I used about 5)             
• sliced fresh Mushrooms            
• sliced carrots                    
• 1 onion, chopped (I used green onion to sprinkle on top)               
• 1 cup whole wheat couscous        
• 1 cup sweet red pepper, chopped            
• 1-2 cups sprouted chickpeas   
• ½ cup raisins                        
• ¼ cup chopped cilantro         

Directions

1. In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.

2. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender.

3. Meanwhile, place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.

4. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot.

5. Sprinkle with cilantro

6. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth.