3 cups of Baby Bella Mushrooms, diced.
1 cup Cherry Tomatoes, halved.
2 cups Spinach.
1/2 red onion, sliced.
2 garlic cloves, chopped.
1 tbsp Coconut Oil.
1/4 cup Red Wine (I used what I had in kitchen, Cabernet.)
Pinch sea salt.
1 box Toasted Pine Nut Cous Cous.
In a skillet, add Coconut Oil, garlic, red onion and mushrooms. Sauté until soft and fragrant. Add Cherry tomatoes, sea salt and 1/4 cup Red Wine. Sauté for a few minutes and add spinach, it will wilt down. Top mixture on cous cous. Enjoy :)