MUSHROOM ISRAELI PEARL COUSCOUS

3 Tbs. butter

1 Tbs. olive oil

1 large onion, chopped

6 garlic cloves, chopped

8 oz. mushrooms, rough chopped

1 cup Israeli couscous

1 ¼ cups chicken stock

½ tsp. salt

½ tsp. black pepper

2 Tbs. fresh parsley, chopped

Melt the butter in a large saucepan and cook the onions and garlic until fragrant, about 2 minutes. Add the mushrooms and continue cooking until the mushrooms have released most of their juices.

Add the couscous to the pan and continue to cook, stirring frequently, for about 5 minutes. The couscous will be lightly golden and toasty. Add the chicken stock and half of the parsley. Bring to a boil and then reduce the heat to low. Cover and cook for 12-15 minutes until tender.

Garnish with the remaining parsley and serve hot.

Sides

8 Ingredients or less