Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous
3 cups cooked whole wheat Israeli couscous
4 tablespoons butter
2 shallots, minced
2 tablespoons cream
1/4 cup basil pesto
2 cups baby portabella mushrooms, sliced
Salt and pepper
Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.