Wild mushroom israeli couscous "risotto"

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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Preparation

• 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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