• 3 ounces dried Black Trumpet Mushrooms, reconstituted
• 1 cup fresh peas
• 6 shallots, finely chopped
• 1/2 pound fresh spinach, cleaned
  3 Tbspn. minced garlic
• 1/2 pound leeks, finely chopped
• 2 cups Moroccan Couscous
• 5 Tbspn. olive oil
• 1/2 cup grated romano cheese
• 3 Cups broth

Blanch the peas for 2 minutes, set aside. Blanch the leeks for 6 minutes, chop the leeks and set aside. Roughly chop the spinach. Saute three of the shallots and the mushrooms in 2 tablespoons of olive oil for five minutes. Add 1/4 of the mushroom water and cook until the water has evaporated. Combine all these vegetables in a bowl. Heat the remaining 4 tablespoons of olive oil in a large suacepan. Add the remaining 3 shallots and the garlic. Cook until the shallots and garlic are tender. Add the couscous and coat with the olive oil. Slowly add 2 cups of broth and stir until the liquid is mostly evaporated. Add another cup of broth and cook for five minutes, stirring regularly. Stir in the vegetables and the cheese.