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January 26, 2023

Market Basket Lemon Oregano & Brie Couscous


  • 1/2 Cup Extra-Virgin Olive Oil, Divided
  • 3/4 tsp. Salt, Divided
  • 1 Box (10 oz.) Orginal Plain Couscous (3/2 Cups, Dry)
  • 2 Cups Gourmet Mushrooms, Sliced (Blend of Baby Bella, Shitake and Oyster)
  • 1/2 Cup red Onion, Minced
  • 2 Large Cloves Garlic, Minced
  • 4 oz. Green Beans, Cut Into 1/2" Pieces (1 Cup)
  • 1 Medium Tomato, Chopped
  • 1/2 Cup Pine Nuts, Toasted
  • 1/4 Cup Fresh Parsley, Chopped
  • 3 tbsp. Fresh Oregano, Chopped
  • 1 tsp. Fresh Lemon Zest
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 tsp. Black Pepper, Ground
  • 8 oz. Ile De France Le Brie Cheese, Cubed (5/4 Cup)


  • In a medium saucepan, bring 2 cups water, 1 tbsp. oil and 1/2 tsp. salt to a boil. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes.
  • Meanwhile, in a large skillet, heat 2 tbsp oil. Add mushrooms and onion. Cook and stir 5 minutes. Add garlic. Cook and stir 1 minute. Add green beans. Cook and stir just until tender, about 2 minutes. Remove skillet from heat. Stir in tomato, pine nuts, parsley, oregano and lemon zest. Cool slightly.
  • In a large bowl, combine lemon juice, remaining oil, remaining salt and pepper. Fluff couscous with a fork. Add couscous and vegetables to the bowl. Gently stir to combine. Add cheese. Stir and serve.
    TIP: Look in your produce department for conveniently prepackages gourment sliced mushrooms packaged with a blend of unique fungi.

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