Israeli Couscous And Sauteed Mushrooms With Herbs

Step 1. In a 2-qt pot or a saucepan, combine the reduced-sodium chicken broth and pearl couscous. Bring the pot to a boil over medium heat.

Step 2. Set the stovetop to low heat and allow it to simmer for 10 minutes covered or until the pearl couscous are al dente.

Step 3. While waiting, in a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.

Step 4. Add the garlic, fresh rosemary, and fresh sage to the Dutch oven; cook for 1 minute or until fragrant.

Step 5. Add the shiitake mushrooms and cremini mushrooms; season with salt; cook for 15 to 20 minutes; stir occasionally to encourage even cooking. Mushrooms will yield water at the beginning but the water will eventually evaporate.

Step 5. Add the balsamic vinegar and stir in the cooked couscous to combine. Adjust for pepper.