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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
2 tablespoons butter |
10 ounces white mushrooms, quartered and thinly sliced |
1 medium (about 1 cup) vidalia onion, finely chopped |
1 1/2 cups chicken broth |
3/4 teaspoon salt |
1 cup uncooked couscous |
1 tablespoon chopped fresh basil leaves, optional, for garnish |
Directions:
1. Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
2. Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
3. Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.
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