Start by soaking dried porcini mushrooms in a small bowl of water. I used Wine Forest Dried Porcini #1, soaked for 1.5 hours but 30 minutes to an hour should do the trick.

Next, transfer mushrooms and its liquid to a sauce pan. Bring to a boil.

Add 1 cup of couscous and remove from burner. Let soak for 5 minutes, then fluff and serve with topping of your choice. I used truffle olive oil, but you could serve with Parmesan, salt and pepper.