Creamy Mushroom And Israeli Couscous

• 8 ounces cremini mushrooms or a mushroom of your choice, sliced 1/2-inch thick
• 3 - 4 cups Israeli or pearl couscous (cooked already according to package)
• 1 small yellow onion, thinly sliced
• 1 clove garlic, minced
• 2 tablespoons plain Greek yogurt or sour cream
• 2 tablespoons unsalted butter
• 2 to 3 tablespoons olive vegetable oil (or just enough to coat your skillet)
• 1/4 cup water, or more if needed
• Sea salt and ground pepper to taste
• Fresh parsley or sage (optional)
• Parmesan cheese (Optional)

1. In a cast-iron skillet (if you have one), heat olive oil over medium to high heat, then add in mushrooms. Only add in enough to evenly coat the pan, even if you have to do this in two rounds. Cook them until they are evenly browned, flipping on the other side as well. It should only take a few minutes for each side. Once done, put them on a plate to the side.
2. In the same skillet, add in your onions and saute them for 10 to 15 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and saute for 2 to 3 minutes and lightly stir in your couscous(already cooked), mushrooms, water, and then your yogurt. If your mixture is too thick then feel free to add in a little more water. If you'd like it creamier then add in a little more yogurt. Taste it, then add in sea salt and ground pepper to your liking.
3. Plate up your master piece, add some fresh herbs and Parmesan cheese on top and enjoy!

cremini mushrooms, pearl couscous, yellow onion, clove garlic, yogurt, unsalted butter, olive vegetable oil, water, salt, parsley, parmesan cheese

Taken from food52.com/recipes/39606-creamy-mushroom-and-israeli-couscous (may not work)