Israeli Couscous With Mushrooms - Joanna Campbell Slan

Israeli Couscous With Mushrooms


2 cups large grained couscous
Low sodium chicken broth
8 oz. fresh gourmet mushroom blend, coarsely chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1 tsp. fresh thyme
2 tsp. Worcestershire sauce

Preheat oven to 400 degrees. Mix together mushrooms, garlic, olive oil and thyme, and spread in aluminum foil lined baking pan coated with cooking spray. Bake for 20 minutes. Meanwhile, cook couscous in chicken broth according to package directions. Stir mushroom mixture and Worcestershire sauce into couscous and mix to blend.

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