Israeli Pearled couscous
White or Yellow Onion
Red Chili Flakes
To cut down prep time on the trail, combine olive oil, rosemary, S+P and chili flakes in a small mason jar the night before and refrigerate. Mix into couscous for easy seasoning, the mixture keeps best up to three days
In a bowl add one part olive oil, heirloom tomatoes, salt, pepper and red chili flakes and set aside.
Clean mushrooms (note: dampen a tea towel and rub any dirt off of the fungi, rising them with water will add unwanted moisture), dice mushrooms and onion.
Add olive oil to a pan, add mushrooms and onions with rosemary, salt, and pepper.
Once onions are translucent and mushrooms are sauteed to taste move mixture into a bowl and set aside.
Using the same pan, cook couscous according to boxed directions.
Once completed add one tablespoon olive oil S+P+R to taste. Combine mushroom-onion mixture with couscous, ad heirloom tomatoes and garnish with rosemary.