- 2 teaspoons extra virgin olive oil
- 2 shallots peeled and minced
- 4 cloves garlic peeled and minced
- 10 ounces cremini mushrooms trimmed and sliced
- 2 tablespoons butter
- 1½ cups pearl couscous
- ½ cup white wine or vegetable stock
- 1 cup vegetable stock
- 1 pint cherry tomatoes halved
- 1 ripe tomato chopped
- ½ teaspoon dry thyme
- 4 ounces arugula
- ½ cup roughly chopped fresh basil loosely packed
- Salt, pepper, and crushed red pepper to taste
Cook the Aromatics:
Heat the oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3-5 minutes until it just begins to turn golden brown.
Add the garlic and cook for 1 minute more.
Toast the Couscous:
Add the couscous to the pot and cook, stirring regularly, until it begins to turn golden brown, about 3-5 minutes.
Add the white wine and stock and bring to a boil.
Simmer the Couscous:
Reduce heat to low and add the tomatoes to the pot. Season with salt, pepper, thyme, and crushed red pepper. Simmer for 10-12 minutes or until the couscous is almost tender and the liquid is almost completely absorbed. If the couscous seems dry, add a touch more liquid. Taste and season again to your preferences.
To Serve:
Divide the cooked couscous between shallow bowls and garnish with basil leaves, mozzarella, a drizzle of extra virgin olive oil, and black pepper. Enjoy!
Calories: 486kcal | Carbohydrates: 64g | Protein: 20g | Fat: 15g | Sodium: 280mg | Fiber: 5g | Sugar: 6g | Vitamin C: 33mg