One Pan Vegetarian Couscous Dinner

Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Stir in garlic and cook for 1 minute.
1 tablespoon olive oil, 1 cup yellow onion, 2 cloves garlic
Cook the mushrooms: Add the mushrooms and sauté for 3 minutes, until softened and juicy.
1 ½ cups baby bella mushrooms
Add spinach: Stir in spinach, salt, pepper, and vegetable broth. Cover and cook for 5 minutes until wilted. Remove from heat and set aside.
4-5 cups spinach, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ cup vegetable broth
Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil. Add couscous and toast for 2 minutes until golden.
2 tablespoons olive oil, 1 cup Israeli couscous
Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until al dente. Drain any excess liquid.
2 cups water
Combine and serve: Mix couscous with the spinach and mushroom mixture. Top with feta, lemon juice, and parsley. Serve immediately!
4-5 cups spinach, 1 tablespoon fresh parsley, 1-2 tablespoons feta cheese, 2 tablespoons lemon juice