Mushroom Cherry Couscous

• 3 tablespoons extra virgin olive oil
• 3 portabella mushroom caps, thinly sliced
• 5 -6 fresh sage leaves, chopped
• 2 large garlic cloves, minced
• red pepper flakes (a couple pinches)
• salt
• black pepper
• 1 cup chicken stock
• 14 cup dried cherries
• 1 cup couscous

1. Heat olive oil in a skillet with a tight-fitting lid over med-high heat.
2. Add in sliced mushrooms and spread them out in the skillet.
3. Cook without stirring for about 3 minutes; theyll get nice and brown if you dont touch them.
4. Add in the sage, garlic, red pepper flakes, salt, and pepper; continue to cook, stirring occasionally, for about 5 minutes.
5. Add in chicken stock and dried cherries; increase the heat.
6. When the stock is boiling, add in the couscous, shake the skillet to settle it into the liquid.
7. Turn the heat off, cover the skillet, and let it sit for 5 minutes.
8. Fluff the couscous with a fork and serve.

extra virgin olive oil, portabella mushroom caps, sage, garlic, red pepper, salt, black pepper, chicken stock, cherries, couscous

Taken from www.food.com/recipe/mushroom-cherry-couscous-209593 (may not work)