Couscous With Sautéed Mushrooms

Ingredients

• 1 cup couscous
• 1 1/2 cups vegetable broth (or try beef or chicken stock)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 2 garlic cloves, pressed (or crushed and chopped)
• 1/2 red bell pepper, diced
• 1-2 cup sliced mushrooms (I used white button, but feel free to try more exotic varieties)
• 1 tablespoon pine nuts (optional)
• 2 tablespoons chives, finely chopped (or parsley or whatever you have for a nice fresh green "finish")
• salt
• pepper

Directions

1. 1

   In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.

2. 2

   Add 1 cup couscous.

3. 3

   Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.

4. 4

   Heat olive oil and butter in pan on medium high heat.

5. 5

   Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.

6. 6

   Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.

7. 7

   Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).

8. 8

   Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).