Mushroom and White Bean Stew Over Couscous
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2011-01-26, courtesy Kristin, from "The No-time-to-cook Cookbook" by Joanne Abrams and Marie Caratozzolo

Ingredients
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1 1/2 lbs small whole white mushrooms
1 1/2 cups couscous
1 lb can stewed tomatoes
1 lb can cannellini beans (white kidney beans), rinsed and rained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
1 cup diced onions
4 cloves garlic, chopped
1 1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper

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