Soak the Mushrooms:
Add the dried wild mushrooms to a bowl and cover with boiling water. Let them soak for 15 to 20 minutes until fully rehydrated, then lift them out with a slotted spoon and roughly chop. Strain the soaking liquid through a fine mesh sieve or coffee filter to remove any grit and reserve for cooking.

Start the Tomato Braise:
Combine the dried sun-dried tomatoes, red wine, smashed garlic clove, thyme sprig, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and let it reduce gently while you prepare the couscous, 15-20 minutes. Stir occasionally to prevent sticking.

Build your Base:
Heat the extra virgin olive oil and butter over medium heat. Add the chopped rehydrated mushrooms and cook for 4 to 5 minutes, stirring occasionally, until lightly browned and fragrant. Add the minced shallot and cook for 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds more.

Toast the Couscous:
Stir in the pearl couscous and let it toast in the pan for 1–2 minutes, stirring often. Deglaze with the white wine vinegar.

Simmer Risotto-Style:
Combine the reserved mushroom soaking liquid with the vegetable broth in a small pot and keep warm. Add the liquid to the couscous a ladle at a time, stirring and letting it absorb before each addition. Continue this process until the couscous is tender and glossy, 12–15 minutes.

Finish the Couscous:
Stir in the mushrooms, lemon juice and zest, heavy cream, Parmesan, and fresh thyme. Season with salt and freshly ground black pepper. Let it simmer on low heat for 2–3 minutes to thicken slightly.

Finish the Tomatoes:
Once the sun-dried tomatoes are soft and the wine has reduced to a syrupy glaze, discard the garlic and thyme.

Plate and Serve:
Spoon the creamy couscous into shallow bowls. Top with the braised sun-dried tomatoes and a drizzle of the wine reduction. Garnish with fresh herbs, more Parmesan, or black pepper if desired.