INGREDIENTS

  • 1 TBS. BUTTER

  • 2/3 CUPS SHALLOTS

  • 10 OZ. MUSHROOMS

  • 1 TBS. OLIVE OIL

  • 2/3 CUP ISRAELI COUSCOUS

  • 1 CUP CHICKEN STOCK

  • PINCH OF SALT

  • FRESHLY GROUND BLACK PEPPER

Directions

SAUTEE SHALLOTS IN BUTTER UNTIL GOLDEN.
ADD MUSHROOMS, SALT & PEPPER AND COOK THOROUGHLY. PUT ASIDE.

IN ANOTHER PAN, HEAT OIL AND ADD COUSCOUS STIRRING OCCASIONALLY ABOUT 5 MINUTES UNTIL COUSCOUS IS NICELY BROWNED.  ADD CHICKEN STOCK TO COUSCOUS AND SIMMER 12 MINUTES.

ADD SHALLOTS AND MUSHROOM MIXTURE TO COUSCOUS.

ENJOY!