Wild Mushroom Israeli Couscous Recipe

• Serves 6
• 10 mins to prepare and 30 mins to cook
• 158 calories / serving

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, peeled and finely chopped
• 1 onion, peeled and roughly chopped
• 125g Shiitake mushrooms, washed and sliced
• 20g dried porcini mushrooms
• 225g uncooked Israeli couscous
• 700ml vegetable stock
• 2 tbsp basil, roughly chopped

To garnish

• sprigs of fresh basil

Directions

1. In a large frying pan, heat the olive oil. Sauté the garlic and onion for 3 minutes. Cook for 5 minutes after adding the sliced mushrooms. Bring to a boil with the vegetable stock and porcini.
2. Reduce to a low heat, cover, and cook until the couscous is cooked and the liquids have been absorbed. This will take about 10 minutes. To finish cooking, cover for 5 minutes.
3. Taste and adjust seasoning. Fluff up just before serving. Stir in the chopped basil.
4. To serve, garnish with sprigs of fresh basil.