Mushroom And Lemon Couscous

• 3 tablespoons olive oil (2 tblsp for mushroom prep, 1 tblsp for couscous)
• 1/2 cup green onion (sliced)
• 1 cup mushroom (sliced)
• 1 garlic clove (pressed or minced)
• 1 (5 1/2 ounce) box couscous (Near East wild mushrooms and herbs )
• 14 ounces chicken broth (reduced fat, low sodium)
• 2 tablespoons lemon juice
• 1/2 cup parmesan cheese
• 1 teaspoon fresh chives (chopped )

1. In a large skillet, heat olive oil over medium heat.
2. Add green onions, mushrooms and garlic .
3. Cook about 2 to 3 minutes or until tender.
4. Set aside to be used in next steps below.
5. Meanwhile, in a saucepan, combine 1 tablespoon of olive oil, chicken broth, lemon juice with contents of spice pack and stir.
6. Bring to a boil.
7. Stir Couscous into the boiling chicken broth and spice mix.
8. Remove from heat.
9. Stir in mushroom mix, parmesan cheese and chives into the Couscous.
10. Fluff lightly with a fork.
11. Cover and let stand for 5 minutes.
12. Serve and enjoy.

olive oil, green onion, mushroom, garlic, couscous, chicken broth, lemon juice, parmesan cheese, fresh chives

Taken from www.food.com/recipe/mushroom-and-lemon-couscous-387255 (may not work)