Vegan Mushroom Scallops with Spanish-Style Olive-Herb Sauce Recipe - Forks Over Knives

Name: Vegan Mushroom Scallops with Spanish-Style Olive-Herb Sauce Recipe - Forks Over Knives
Total time: 50 min
Ingredients: 2 lb. large king oyster mushrooms; 3½ cups low-sodium vegetable broth; ¼ teaspoon granulated garlic; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 2 cups dry whole wheat pearled couscous; 2 cups sugar snap peas, trimmed; 1 recipe Spanish-Style Olive-Herb Sauce; ½ cup pitted green olives, such as Manzanilla, coarsely chopped; 1 tablespoon capers, drained (optional)

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With garlicky mushroom scallops, nutty couscous, and a Spanish-style herb sauce, this woodsy-looking dish gets a big thumbs up. Try it today!

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Ingredients

2 lb. large king oyster mushrooms
3½ cups low-sodium vegetable broth
¼ teaspoon granulated garlic
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups dry whole wheat pearled couscous
2 cups sugar snap peas, trimmed
1 recipe <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/spanish-style-olive-herb-sauce/">Spanish-Style Olive-Herb Sauce</a>
½ cup pitted green olives, such as Manzanilla, coarsely chopped
1 tablespoon capers, drained (optional)