Step 1

Heat the oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3-5 minutes until it just begins to turn golden brown.

Step 2

Add the garlic and cook for 1 minute more.

Step 3

Add the mushrooms to the pot and season with salt and pepper. Cook for 5 minutes until they begin to brown. Melt the butter into the pot.

Step 4

Add the couscous to the pot and cook, stirring regularly, until it begins to turn golden brown, about 3-5 minutes.

Step 5

Add the white wine and stock and bring to a boil.

Step 6

Reduce heat to low and add the tomatoes to the pot. Season with salt, pepper, thyme, and crushed red pepper. Simmer for 10-12 minutes or until the couscous is almost tender and the liquid is almost completely absorbed. If the couscous seems dry, add a touch more liquid. Taste and season again to your preferences.

Step 7

Add the arugula and basil to the pot and cook for 3-4 minutes more until the couscous is tender and the greens are wilted. Turn off the heat.

Step 8

Divide the cooked couscous between shallow bowls and garnish with basil leaves, mozzarella, a drizzle of extra virgin olive oil, and black pepper. Enjoy!