2 tablespoons olive oil or butter
8 to 10 ounces mushrooms, sliced about 1/2 inch thick
3 cloves minced garlic
Salt and pepper
2 cups chicken stock
1 1/2 cups uncooked couscous
1 cup seeded diced tomatoes or grape or cherry tomatoes halved (optional)
1/4 cup chopped fresh flat leaf parsley
Heat the oil or butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until just starting to softened, about 3 to 4 minutes. Add the garlic and cook 30 seconds stirring constantly. Season with a little salt and pepper. Add the chicken stock. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 minutes.
Uncover and fluff the couscous with a fork. Stir in tomatoes if using and parsley.