Couscous with Mushrooms and Onions

For those of you who may be uninitiated into the world of couscous, this is an excellent Moroccan pasta that can be used in as many different ways as rice. It also goes wonderfully well with the recipe for roasted rack of lamb with fresh rosemary that's going up on the website.

Ingredients:

10 ounces of couscous
2 medium sized yellow onion, chopped coarsely
8 ounces Trumpet Royale mushrooms, cleaned, trimmed, and chopped
2 1/4 teaspoons mushroom stock
2 1/2 cups water
Butter for sautéing

Preparation:
Bring the water and the Aromont mushroom stock to a boil.
Add the couscous, remove from heat, and allow to stand for about five minutes. Test for tenderness. Fluff with a fork. Cover and keep warm.
Sauté the mushrooms and onions. Combine all ingredients and serve piping hot. Delicious with lamb and tossed greens.

Directions:
For those of you who may be uninitiated into the world of couscous,
this is an excellent Moroccan pasta that can be used in as many
different ways as rice. It also goes wonderfully well with the
recipe for roasted rack of lamb with fresh rosemary that's going up
on the website.

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Couscous with Mushrooms and Onions

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