Step 1

In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.

Step 2

Remove half of the mushrooms from the skillet and reserve for later.

Step 3

Add the garlic to the skillet and cook for 1 minute. Then add the couscous, salt, pepper, and veggie broth.

Step 4

Bring the broth to a boil, cover it with a lid, and then turn off the heat. Let it rest for 5 minutes.

Step 5

Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well. Serve.