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Lemon-Herb Wild Mushrooms with Israeli Couscous


1 1/2 cups dry Israeli Couscous
Olive oil
2 cups water or stock
1 tbsp chopped flat-leaf parsley
1 tbsp lemon juice
fresh ground pepper

1 1/2lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc)
3 tbsp olive oil
3 cloves garlic, rough chopped
1/2 tsp red pepper flakes
1 tbsp lemon zest
1 tbsp tarragon
3 tbsp fresh Italian/flat-leaf parsley, rough chopped
1 tbsp lemon juice
sea salt & fresh ground pepper
high quality olive oil, to garnish
1/4 cup toasted pine nuts, to garnish (optional)



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