Mushroom Couscous

Ingredients

1 medium portabella mushroom, sliced
6-8 white mushrooms, sliced
2 Tbsp. Chopped Shallots in Oil
1 Tbsp. olive oil
1 quart prepared Liquid Vegetable Consommé Prep
1 tsp. Roasted Onion Base
½ tsp. Roasted Garlic Base
½ tsp. chopped fresh rosemary
2 tsp. chopped parsley
2 tsp. chopped thyme
½ tsp. chopped basil
pinch thyme
2 Tbsp. butter
2-10 oz. boxes couscous

Instructions

(yields 10 portions)

Sauté the mushrooms and the Chopped Shallots in Oil in the olive oil. Combine the prepared Liquid Vegetable Consommé Prep, No Added MSG Roasted Onion Base and No Added MSG Roasted Garlic Base. Add to the sautéed mushroom mixture. Add the herbs and butter. Bring to a boil. Add the couscous, stir with a fork, remove from the heat and cover. Let stand for 5-10 minutes. Fluff with a fork and serve.