Ingredients

2 cups Israeli couscous Olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh mint, finely chopped
½ cup red bell pepper, finely chopped
Salt/pepper
1 teaspoon lemon zest
1 tablespoon butter
¾ cup sliced crimini or brown button mushrooms
2 cups Israeli style couscous (regular couscous can be substituted)

Directions

In a medium sauce pan bring 3 cups of water to a boil and then add the couscous, stirring well at a steady boil for approximately 2 minutes. Take off cover and let stand 10-15 minutes or until couscous is tender but slightly aldente. Do not take cover off during the first 10 minutes of setting, as to allow the couscous to finish cooking. In a medium skillet heat olive oil on medium heat and sauté garlic and fresh herbs for just about a minute, add red bell peppers and a pinch of salt and pepper. Add the butter and lemon zest to the pan and allowing a minute for the butter to melt. Add mushrooms and sauté for about 2 minutes or until tender and succulent. Add cooked couscous to the herb mushroom mixture and stir well.