This recipe as written is suitable for dairy-free and vegan diets, but make sure to read the labels on all ingredients to make sure that there are no hidden dairy-derived ingredients or other allergens that apply to you.
Ingreadient
- 3 tablespoons olive oil, divided
- 2 cups Israeli couscous
- 4 cups low-sodium vegetable broth
- 2 large cloves garlic, minced
- 1 pound cremini mushrooms, halved
- 3 tablespoons white wine
- 1 teaspoon dried thyme
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
Direction
- Gather the ingredients.
- In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil. Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.
- Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
- While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.
- Add the dried thyme, fresh parsley, and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.
- Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.
