- 1/2 cup extra-virgin olive oil, divided
- 3/4 tsp. salt, divided
- 1 box (10 oz.) original plain couscous (1 1/2 cups, dry)
- 2 cups gourmet mushrooms, sliced (blend of baby bella, shitake and oyster)
- 1/2 cup red onion, minced
- 2 large cloves garlic, minced
- 4 oz. green beans, cut into 1/2" pieces (1 cup)
- 1 medium tomato, chopped
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- 3 Tbsp. fresh oregano, 1 tsp. fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/2 tsp. black pepper, ground
- Monsieur Fromage cheese, cubed (1 1/4 cup)
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- In a medium saucepan, bring 2 cups water, 1 Tbsp. oil and 1/2 tsp. salt to a boil. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes.
- Meanwhile, in a large skillet, heat 2 Tbsp oil. Add mushrooms and onion. Cook and stir 5 minutes. Add garlic. Cook and stir 1 minute. Add green beans. Cook and stir just until tender, about 2 minutes. Remove skillet from heat. Stir in tomato, pine nuts, parsley, oregano and lemon zest. Cool slightly.
- In a large bowl, combine lemon juice, remaining oil, remaining salt and pepper. Fluff couscous with a fork. Add couscous and vegetables to the bowl. Gently stir to combine. Add cheese. Stir and serve.
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