1 can treet, chopped into 1/2 inch cubes
1 can mushroom stems & pieces, drained
1 can garbonzo beans, drained
1 can diced tomatoes
1 can chicken broth
1 can black eye peas, drained
1 cup cous cous (I used sun-dried tomato cous cous)
Salt to taste
Pepper to taste
1/2 tsp. Powdered garlic
1/2 tsp. rosemary
Fry the treet until it's all brown and yummy.
Mix all except the cous cous in pan and bring to a boil. Boil until everything is heated through. Add the cous cous and cover with lid, turn off heat. Let sit about 5 minutes, stir and serve. It will still have some liquid in it, kind of like a thick stew or thick soup. Mmmmm!
A nice rustic bread would have been good with this, but I didn't have any. So it was some plain ol' store bread instead.
I also added some velveeta to my boil when I got it, hubby sprinkled his with some parmesan cheese.
Can replace the cous cous with some cooked rice or cooked noodles for a different meal if you like. Or use regular cous cous instead of the sun-dried tomato kind I used. There are some really good ones out there that have all kinds of herbs cooked in or cheeses. I had the sun-dried cous cous on hand though. My beloved sister in law had bought it and didn't like it so I told her we like cous cous and she mailed it over. This is what I invented to use up some of it.