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1. In a medium saucepan, bring 2 cups water, 1 Tbsp. oil and 1/2 tsp. salt to a boil. Stir in cous cous. Cover. Remove from heat. Let stand for 5 minutes.
2. 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.
3. In a large bowl, combine lemon juice, remaining oil, remaining salt and pepper. Fluff cous cous with a fork. Add cous cous and vegetables to the bowl. Gently stir to combine. Add cheese. Stir and serve.