Couscous with mushrooms, gluten free

Ingredients

• 250 g Gluten-free couscous
• 100 g Mushrooms, dried
• 500 ml Home made vegetable stock
• 2 tbsp Extra virgin olive oil
• 1 pcs Onion, finely chopped
• 5 sprig Basil, fresh, chopped
• 2 pinch Sea salt flakes

Method

1. Place the mushrooms to warm water to soak for 15 minutes.
2. Heat the olive oil in a medium saucepan.
3. Add the mushrooms then cook until softened, about 7 minutes.
4. Add the onion and cook for 5 more minutes.
5. While that cooks, bring the vegetable stock to a boil.
6. Place the couscous in a shallow bowl, then pour over the stock.
7. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water.
8. Ruffle with a fork to separate the grains.
9. Add the couscous, salt, and the chopped basil leaves to the cooked mushrooms.
10. Serve it while still hot.