Mushroom couscous

Method

1. Bring the vegetable broth to a boil in a medium saucepan. Remove from heat, add the Moroccan couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat, cook the diced onion for 3-4 minutes until softened, then add minced garlic and cook for another minute.
3. Add sliced mushrooms and cook for 5-7 minutes until browned and tender. Add green peas and cook for 2-3 minutes until heated through. Combine the cooked couscous with the vegetables in the skillet. Stir in the remaining tablespoon of olive oil, fresh parsley, lemon zest, salt, and pepper. Cook for 2-3 minutes, stirring frequently, until everything is well combined and heated through.
4. Garnished with extra parsley if desired.