Israeli Couscous with leeks and cherry tomatoes

Cook off the couscous add half the butter season to taste then set aside while yor cooking this cut all your tomatoes in half or quarters. Set them aside then

In a sauté pan using the rest of the butter and the thyme & leeks chopped up into small pieces add a lil salt to sweat them, when they look like they are getting translucent add in the chopped mushrooms when it looks like they may start to crust up on the bottom of the pan add in the white wine and chifnaude your basil and add it.

It will act like a release for the delicious good stuff on the bottom of the pan keep stirring until the wine reduces and turn off

Add to the couscous and mix it all up so it's even. Then add in a third of the tomatoes put into a pan and into a 350°F oven for 15 min.

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