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