Berber Cous Cous with Green Beans

Fresh parsley, cilantro and mint with preserved lemon with saffron with beautiful and succulent green beans, served over tri-colored Israeli cous cous

The Veggies: Parsley; Cilantro [Vanguarden Farm, Dover, MA];  Mint, Green Beans [Duck Hollow Farm, Sherborn, MA]; Shallot [M+R Harvest, S. Berwick, ME]

Legume: Green Lentils

Grain: Cous Cous

Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]

Sauce: Olive Oil; Garlic, Cinnamon, Coriander; Ginger, Turmeric; Saffron

Vegan, gluten-free

Cook Time: 30 min.

Tools Required: Stovetop, Skillet