Truffled Israeli Cous Cous With Meyer Lemon And Basil

• 1 cup pearled (Israeli) cous cous
• 3/4 pound wild mushrooms, mixed varieties (for mine I used chanterelle, oyster, and baby bella)
• 1 meyer lemon
• 1/4 cup packed coarsely chopped basil
• 1/4 fresh grated parmesan (I like using a microplane to get a really fine shred)
• 1 tablespoon black truffle oil
• kosher salt
• fresh cracked pepper

1. Cook cous cous according to packaging and when done remove from heat.
2. Wash mushrooms and then chop into large bite size pieces. Dry saute (do not add oil or liquid) over medium heat until liquids start to release and mushrooms brown and soften - about 8 minutes.
3. While cous cous and mushrooms are cooking, zest lemon and then squeeze juice into a medium sized serving bowl.
4. Add shredded parmesan and basil to bowl and mix together gently.
5. By now your mushrooms and cous cous are done. Allow both to cool a bit before mixing into the bowl - you want to mix while warm but not hot.
6. Drizzle with truffle oil, and season with salt and pepper to taste.
7. Enjoy!

mushrooms, lemon, basil, parmesan, truffle oil, kosher salt, fresh cracked pepper

Taken from food52.com/recipes/11173-truffled-israeli-cous-cous-with-meyer-lemon-and-basil (may not work)