- 3 tablespoons olive oil
- 2 tablespoons butter
- 10 ounces white mushrooms, quartered and thinly sliced
- 1 medium (about 1 cup) Vidalia onion, finely chopped
- 1 1/2 cups chicken broth
- 3/4 teaspoon salt
- 1 cup uncooked couscous
- 1 tablespoon chopped fresh basil leaves, optional, for garnish
Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.