Heat the olive oil in a large frying pan. Add the garlic and onion and sauté for 3 minutes. Add the sliced mushrooms and cook for 5 minutes. Stir in the vegetable stock and porcini and bring to a boil.
Add the couscous and reduce to a low flame, cover and simmer until the couscous is tender and the liquids are absorbed. This will take approximately 10 minutes. Leave covered for 5 minutes to complete cooking.
Taste and adjust seasoning. Fluff up just before serving. Stir in the chopped basil.
To serve, garnish with sprigs of fresh basil.
*Some Kosher products may be available in limited stores.
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