Pearl Couscous with Thyme Scented Mushrooms
By admin | February 20, 2011
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.