Israeli Couscous with Porcini and Arugula | Williams Sonoma

Ingredients

• 1/2 cup dried porcini mushrooms 
• 1/2 cup water 
• 3 Tbs. olive oil  
• 1 cup Israeli couscous  
• 2 cups chicken stock or low-sodium broth, warmed  
• 2 ears of corn, husks and silks removed 
• 2 handfuls of baby arugula, tough stems removed 
• 1/4 lb. smoked mozzarella cheese, cut into 1/4-inch dice  
• 1 Tbs. Champagne vinegar 
• Sea salt and freshly ground pepper, to taste