Sautéed Vegetables with Cous Cous

This is such a quick and easy recipe, I love it. The original version from Weight Watchers is a vegetarian dish called Creamy Polenta with Sautéed Vegetables, but we're not big polenta fans. The following worked much better for our particular preferences, to which I also added the proscuitto for additional flavor (we really like proscuitto).

Sautéed Vegetables with Cous Cous
4 servings

1 cup cous cous, prepared per package
75 grams proscuitto (1/2 package) torn into small pieces
8 large shiitake mushrooms (6 ounces), stemmed and thinly sliced
1 (10-ounce) package frozen peas, thawed
1/2 cup dry vermouth
1/2 teaspoon freshly gound pepper
1/4 teaspoon salt

Prepare the cous cous per package.

Use a cast iron skillet or spray a large skillet with nonstick spray and set over medium-high heat. Add the proscuitto and mushrooms and cook until mushrooms softened, about 2 minutes. Add the peas and cook 1 minute. Add the vermouth, bring to a boil, and cook until it reduces slightly, about 1 minute. Stire in the pepper and salt.

Serve immediately.