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
Cook Time: 30 min.
Tools Required: Stovetop, Skillet