Recipe from the Garden: Quick Sauteed Veggies with Italian Seasoning and Cous Cous

Master recipe:

1 cup cous cous
2 cups water
Bring water to a boil, add cous cous, cover and turn off the burner. Ready in 15-20 minutes, reserve for the dish.

A few T olive oil.
1 onion, diced
1 red or yellow bell pepper, diced.
2 cloves garlic, diced or pressed.
1 t each dried marjoram, basil, oregano.
Some sort of greens, chopped, about 1 cup or to your liking: kale, turnip or mustard, chard, spinach.
1 c. broccoli florets
Optional: mushrooms (see special instructions below) and other vegetables, like asparagus chopped, fennel, green beans, zucchini.
Optional: dried tomatoes, sliced olives, feta cheese.

Heat the oil in the pan and saute the onions and pepper with a pinch of salt until golden brown. If you are using mushrooms, I recommend sauteing them to a brown, caramelized stage, separately in another pan in olive oil and a pinch of salt to help them sweat.  Add to sauteed onions when done.  Add the garlic and herbs to the pan. Saute while stirring a few minutes more, add your diced or chopped additional vegetables and cous cous and stir. Cover with a lid and dry steam until the added vegetables are done.  If too dry, add 1 or 2 tablespoons of water or stock before covering. Add in olives, dried tomatoes and feta at the end.  Looks beautiful served on a platter!
Happy eating!