Ingredients

1 package (25 grams) dried wild mushroom medley

1.5 cups hot water

1 tsp salt

1 tbsp olive oil

2 garlic cloves, minced

1/4 cup onion, chopped

1 jalapeno, seeds removed and chopped

1 cup Israeli couscous

1/2 tsp ground black pepper

2 plum tomatoes

1/2 cup white wine (optional)

1/4 cup parsley, chopped

Directions

1.  In a large bowl, add the dried mushrooms and salt to the hot water.  Soak for 15 minutes.

2.  In a large sauce pan, saute the onions, garlic, and jalapeno in olive oil on med-high heat for ~5 min.

3.  Drain the mushrooms and save the water.  Chop up the bigger pieces.

4.  Add the Israeli couscous and saute for another 5 min, until they turn light brown.

5.  Add the mushrooms, water, and black pepper.  Bring to a boil, then lower heat to low.  Simmer for ~10 minutes.

6.  Add the tomatoes and white wine (if not adding wine, add more water).  Cook until the liquid is gone.

7.  Top with parsley and serve hot!