fresh israeli couscous.

I love Israeli couscous - the little pearls beg for something really fresh mixed in.  I found a few mushrooms in the fridge and some green onions - perfect for a light blend of toppings for lunch on a scorching (80-90 degree heat!) mid-October....  

fresh mushroom israeli couscous.

1 cup cooked israeli couscous

handful of crimini mushrooms, cleaned and stemmed, sliced

3 green onions, diced

1-2 tbsp. pine nuts

drizzle of white wine or champagne vinegar

EVOO

salt and pepper to taste

Cook couscous according to package instructions.  Heat oil on a small skillet.  Add green onions and mushroom slices.  Season with salt and pepper to taste.  Cook, stirring occasionally for about 5 minutes. Remove and combine with couscous in an airtight container.  Drizzle with vinegar and toss in pine nuts.  Keep chilled until ready to eat.

Note: I had more photos but my computer is insisting they are corrupt (again). Of course, this was after I deleted them from the camera.... C'est la vie!