Green Beans, Zucchini & Mushroom Couscous with Feta Cheese

INGREDIENTS

• 1 Tablespoon butter
• 1 12 ounce box couscous (about 1½ cups)
• 2¼ cups vegetable broth
• One yellow onion, peeled & finely chopped
• 5 to 6 mushrooms, sliced
• Two cloves of garlic, peeled & minced
• 1 Tablespoon lemon juice
• One teaspoon dried oregano
• Two zucchinis, rinsed and cut into ¼” discs
• 1 cup green beans, trimmed and cut into 1.5-inch pieces
• ½ cup crumbled feta cheese

PREPARATION

1. In a saucepan, melt the butter, add couscous and stir to coat.
2. Add the vegetable stock, bring to a boil, reduce heat to lowest setting, cover and cook until liquid is absorbed — fluff to separate.
3. In a separate skillet, sauté the onion, mushrooms, and garlic until tender.
4. Stir in the lemon juice and oregano.
5. Add zucchini and green beans and cook until the zucchini starts to become translucent (about 5 minutes). Remove from heat.
6. Toss the cooked couscous with the zucchini, mushroom and green bean mixture, and sprinkle with feta cheese.

Serves 4. Prep time, 10 minutes; cook time, 10 minutes.