Couscous and Mushroom

4 to 6 servings

Heat 2 tablespoons extra-virgin olive oil in the pot. Add 1 diced onion ,1 minced clove garlic, 1 shredded carrot and 1 finely diced celery rib. Add 5 cups broth and bring to a boil. Add 1/2 pound sliced button mushrooms, 1/2 cup Israeli couscous and a pinch of fresh or dried thyme. Cook for 10 minutes or until the couscous is tender. Season to taste with salt and pepper.