Heat the butter or oil in a medium saucepan over medium heat. Add couscous and toast, stirring often, until lightly browned and fragrant. Add water and salt.

Lower the heat and cover the saucepan. Simmer for eight minutes, until the water evaporates, stirring occasionally. Taste and add more salt if necessary.

Heat butter or oil in a skillet. Sauté the shallot for seven minutes, until lightly browned.

Add mushrooms and cook for 10 minutes, until there’s no liquid in the pan and the mushrooms are browned. Season with salt and pepper.

Add heavy cream and soy sauce and simmer for two to three minutes, until lightly reduced. Taste and adjust seasonings as necessary.

Put the couscous on a large platter or in a serving bowl and top it with the cream sauce, mixing it in the bowl. Garnish with Parmesan and chives, if desired.