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Export 16 ingredients for grocery delivery
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!