Pearl Couscous with Green Beans and a Tomato Cream & Lemon Sauce

• 1½ cups pearl couscous
• 2 cups fresh green beans, trimmed and cut
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• ½ cup crushed tomatoes
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of ½ lemon
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 Tbsp fresh parsley, chopped

Cook pearl couscous according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add green beans and sauté for 5 to 7 minutes until tender-crisp.

Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes and simmer for 2 minutes.

Pour in heavy cream and Parmesan cheese, stirring until smooth and creamy. Add cooked couscous and toss gently to coat.

Season with salt, pepper, and red pepper flakes if using. Finish with lemon zest and fresh lemon juice.

Garnish with fresh parsley and serve warm.