SEASONED COUSCOUS

Couscous has become one of our favorite grains to work with. It cooks quickly and lends itself to a variety of seasonings. Couscous may be served either hot, or in a cold summer salad.

1 1/2 cups quick cooking couscous
1 tablespoon seasoned olive oil from the sun-dried tomatoes
2 small garlic cloves, finely minced {about 1 1/2 teaspoons}
1/4 pound medium mushrooms, stemmed, caps sliced {reserve stems for another use}
2 tablespoons sun-dried tomatoes, cut in 1/4" dice
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme {optional}
Dash cayenne pepper
2 cups rich chicken stock
2 tablespoons butter

Place the couscous in a medium-size saucepan and set aside.
Heat the seasoned oil in a medium-size skillet. Add the garlic and heat to release the flavors, but do not let brown. Add the sliced mushrooms and cook until limp. Add the diced sun-dried tomatoes, salt, thyme {optional}, cayenne, and chicken stock. Simmer 1 minute to allow the tomatoes to soften. Bring to a boil and add the butter. Immediately remove from the heat and pour over the couscous. Stir, cover the pan, and set aside for 5 minutes. Remove the cover and stir with a large fork to separate the grains and fluff the couscous. The liquid should all be absorbed and the couscous softened.
Serves 4-6.