Lemon-Tahini Couscous with Rooster & Vegetables

Cook couscous in a medium saucepan constant with kit directions. Fluff with a fork and build apart.

In the period in-between, budge tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and overwhelmed crimson pepper in a puny bowl till effectively blended; build apart.

Heat the final 1 Tbsp. oil in an limitless nonstick skillet over medium-excessive warmth. Add garlic and cook till fragrant, about 30 seconds. Add mushrooms and bell pepper; cook till the mushrooms free up their liquid, about 3 minutes.

Poke in coleslaw mix and spinach; proceed cooking, stirring, till the spinach wilts, about 2 minutes. Poke in rooster, the couscous, and the tahini sauce; cook till heated thru, 2 to 4 minutes.

Sprinkle with almonds, feta, parsley, and lemon zest. Attend with lemon wedges, if desired.