Difficulty: Easy

Preparation time: 20 mins 

Cooking time: 20 mins

For 4 people

Ingredients:

• 200 g pearl couscous (moghrabieh)
• 150 g chanterelles
• 60 cl chicken stock
• 50 g Fourme d’Ambert
• 20 g butter
• 1 leek
• 10 cl white wine
• 1 pinch salt and pepper
• 2 tbsp olive oil

Preparation:

1. In a pan, melt a knob of butter and cook the chanterelles.
2. Cut the Fourme d’Ambert into cubes and set aside.
3. Cut the leek into small pieces.
4. In a saucepan, pour olive oil and cook the leek.
5. Add the pearl couscous and white wine.
6. Gradually moisten the pearl couscous with the hot chicken stock.
7. Repeat the process several times for approximately 20 minutes.
8. Then add the chanterelles and the Fourme d’Ambert cubes.
9. Salt and pepper.

It's ready!