Mushroom Couscous Salad
Serving Size / Yield
- 3 Tbs olive oil
- 2 Tbs butter
- 10 oz portabella mushrooms, sliced into chunks
- 1/4 C chopped onion
- 1 1/2 C vegetable broth
- 3/4 tsp salt
- 1 C uncooked, non-pre-steamed couscous
- 1 Tbs chopped fresh basil leaves
- 1/4 C shredded Parmesan
Heat oil and butter in a medium saucepan over medium-high heat. Add mushrooms, stir, and cook for about 7 minutes. Add onion and cook 5 minutes more.
Add broth and salt to pan, bring mix to a boil and stir in couscous. Remove the pan from the heat, cover it, and let mix stand until all the liquid's absorbed by the couscous.
Fluff the couscous with a fork, garnish with basil, then serve.