Lemon Oregano Cous Cous

recipe image
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Soft-Ripened Cheeses
Latest Recipes
1/2 cup extra virgin olive oil, divided
3/4 tsp. salt, divided
1 bx (10 oz.) original plain cous cous
(1-1/2 cups dry)
2 cup sliced gourmet mushrooms
(blend of baby bella, shitake, oyster)
1/2 cup minced red onion
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 chopped fresh parsley
3 Tbsp. chopped fresh oregano
1 tsp. fresh lemon zest
1/4 cup fresh lemon juice
1/2 tsp. ground black pepper
8 oz. Ile de France Le Brie Cheese, cubed (1-1/4 cup)


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.