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Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the Israeli couscous and cook, stirring frequently, until the pearls are golden and smell nutty, about 3–4 minutes. Transfer the toasted couscous to a bowl and set aside.
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, until the undersides are golden brown. Stir and continue cooking until the mushrooms are browned all over and any released liquid has evaporated, about 3 minutes more.
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