YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 2 tbsp butter

• 1 large shallot minced

• 1 tbsp garlic minced

• 1 lb mushrooms (your choice) sliced

• 5 cups broth

• 1/4 cup white wine

• 1 tsp Worcestershire sauce

• 1 tsp salt

• 1/2 tsp dried dill

• 1/2 tsp paprika

• 1/4 tsp dried thyme

• 1 cup pearl couscous

• 1/2 cup half and half

• Sour cream

• Crusty Bread for serving

INSTRUCTIONS

• Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic.

• Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt & pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.

• Finish & Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half & half. Serve with sour cream & crusty bread.