2 tablespoons olive oil
\n2 tablespoons butter
\n10 ounces white mushrooms, quartered and thinly sliced
\n1 medium \u00a0onion, finely chopped
\n1 1\/2 cups veggie \u00a0broth
\n3\/4 teaspoon salt\u20281 cup uncooked couscous
\n1 tablespoon chopped fresh basil leaves, optional, for garnish
\n
\nHeat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
\n
\nAdd the veggie broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
\n
\nUncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoons olive oil 2 tablespoons butter 10 ounces white mushrooms, quartered and thinly sliced 1 medium \u00a0onion, finely chopped 1 1\/2 cups veggie \u00a0broth 3\/4 teaspoon salt\u20281 cup uncooked couscous 1 tablespoon chopped fresh basil leaves, optional, for garnish … Continue reading