My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Israeli Couscous and Mushroom Risotto (Pareve)
Serves 8-10
2 tablespoons olive oil
1 small onion, chopped
8 ounces baby bella mushrooms, sliced
10 large shitake mushrooms, sliced
2 cups Israeli couscous
2 cups vegetable or chicken broth, heated until very hot
1 tablespoon chopped parsley
Salt and pepper
Heat olive oil is a deep skillet over low. Add the onions and cook for 5 minutes, stirring occasionally, until translucent. Raise the heat to medium and add the mushrooms. Cook for 5 minutes. Add the couscous and toast for 3 minutes, stirring often.
Raise the heat to medium-high and add one cup hot broth and keep stirring until most of the liquid has been absorbed. Repeat with the second and third cup of broth, letting the liquid cook until absorbed before adding the next cup. Add another ½ cup of broth and stir in. Turn the heat down to medium and add the final half cup of broth. The risotto is done when there is a little liquid left, and when you taste the couscous, it is almost cooked through. You want it al dente. Add salt and pepper to taste.
To reheat, break up the couscous pieces, heat one minute in the microwave, stir again to keep breaking up the pieces and heat through.