Israeli Couscous & Mushrooms

Servings: 4

Ingredients:

For the Couscous:

• 2 cups water
• 1 1/2 cups Israeli couscous
• 1/2 tsp salt
• 1 Tbsp butter

For the Mushrooms:

• 4 Tbsp olive oil
• 1/2 onion, finely chopped
• 1/2 tsp granulated onion
• 1/2 tsp granulated garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme leaves
• 1/8 tsp (or a pinch) chili flakes
• 1/2 lb. white mushrooms, finely chopped

Instructions:

1. For the Couscous:

• Bring water to a boil in a saucepan.
• Stir in the Israeli couscous, salt, and butter.
• Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.

2. For the Mushrooms:

• In a nonstick pan, heat olive oil over medium heat.
• Add the finely chopped onions and sauté for 15 minutes or until browned and crispy.
• Stir in the granulated onion, granulated garlic, salt, pepper, thyme, and chili flakes.
• Add the chopped mushrooms and sauté on high heat for 5-7 minutes or until soft.
• Remove from heat.

3. Combining:

• In a large bowl, fold the cooked Israeli couscous into the sautéed mushroom mixture.

Serve as a delicious side with grilled meat, fish, or vegetables.

Enjoy!