Wild mushroom israeli couscous "risotto"

Name: Wild mushroom israeli couscous "risotto"
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Cuisine: En
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped fine; 2 cloves garlic, minced; 1 sprig fresh thyme (or 1/2 teaspoon dried thyme); 1 cup Israeli couscous; 1/2 cup dry white wine; 300 grams assorted wild mushrooms; 3-3 1/2 cups vegetable broth, warmed; 1 teaspoon garlic and herb flavored Boursin or other cream cheese; Chopped parsley, for garnish

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Main Dish

Very Easy

18 min

Preparation

Preparation8 min

Cook time10 min

Heat olive oil over low to medium heat in a large pan. Add the onion and garlic and saute until onion is translucent. Add the sprig of thyme.
Add the couscous and saute until a light golden color is obtained. Pour in the wine and cook until the wine evaporates.
Toss in the mushrooms and saute for a couple of minutes.
Add 1 cup of broth and stir well. Once most of the liquid is absorbed, continue to add broth 1/2 cup at a time, stirring frequently in between.
Turn off the heat and add the Boursin/cream cheese. Stir well.
Serve garnished with chopped fresh parsley.

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