MUSHROOM ISRAELI PEARL COUSCOUS

3 tablespoon butter

1 tablespoon olive oil

1 large onion, chopped

6 garlic cloves, chopped

8 ounce mushrooms, rough chopped

1 cup Israeli couscous

1 ¼ cups chicken stock

½ teaspoon salt

½ teaspoon black pepper

2 tablespoon 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.

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