1 pint button mushrooms, halved

2 tsp fresh thyme

splash balsamic or redwine vinegar

salt and black pepper

1 cup pearl couscous

2 carrots, small dice

1 small onion, diced

2 cloves garlic

2 cups stock or broth

Heat oil in a skillet over medium high heat.  Add mushrooms and cook for 4 minutes without stirring to get a sear on one side.  Stir, season with salt and pepper and add the fresh thyme.  Add the vinegar and cook until mushrooms are tender then remove from heat.

Meanwhile heat 2 Tbsp of oil in a pot, sautee onions, garlic and carrots until the onions start to become translucent. Stir in the couscous and keep stirring until it gets a bit toasty then add the stock or broth.  Cover with a lid, bring to a simmer and cook for about 6 minutes.  Remove from heat and let sit for 5 minutes.

Fluff the couscous with a fork and stir in the mushrooms. Serve immediately.

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