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.