Mushroom And Lemon Couscous - cooking recipe

Ingredients

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 )

Preparation

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