Ingredients
- 2 tsp. olive oil
- 1 onion, chopped
- ½ cup sun-dried tomatoes, sliced
- 2 cups sliced mushrooms
- 1 Tbsp. chopped fresh thyme
- 2½ cups reduced-sodium chicken broth
- Dash of hot sauce
- 1½ cups couscous
- ¼ cup chopped fresh parsley
- Pepper to taste
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add onions and tomatoes and stir until the onions are softened (2-3 minutes).
- Add mushrooms and thyme and stir until the mushrooms give off their liquid and begin to soften (5 minutes).
- Add broth and hot sauce and bring to a boil. Stir in couscous.
- Remove from the heat and cover. Let stand until the liquid has been absorbed (5 minutes). With a fork, fluff the couscous and stir in parsley. Season with pepper to taste.