Truffled Israeli Cous Cous with Meyer Lemon and Basil
Ingredients
- 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
Instructions
Truffled Israeli Cous Cous with Meyer Lemon and Basil serves 2 original recipe by Food52.
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