Make a traditional Israeli side dish a little healthier with this whole wheat version. Sauteing the onions and mushrooms together provides an incredible flavor to this dish.
- Cook Time
- Prep Time
- 1 medium onion, diced
- 1 pound button or cremini mushrooms, cubed
- 1 tablespoon extra virgin olive
- 1 cup whole wheat couscous
- 1¼ cups onion stock or onion bouillon mixed with water
1 In a large deep pan, saute onion and mushrooms in evoo. Once all water has evaporated and mushrooms are browned, add couscous and saute until toasted, for a few minutes.
2 Add stock, cover and reduce heat to low. Simmer for 10 minutes or until couscous is cooked and water is absorbed. Salt and pepper to taste.