Couscous with Mushrooms and Sun-Dried Tomatoes

Contributed By: briannahallam
All Recipes

Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Special Features:
Nutrition Content: Low Fat
High Fiber
Meal Type: Lunch
Entree

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Ingredients

1/2 cup Dehydrated sun-dried tomatoes
3/4 cup Water
1/4 (10 ounce) package Couscous
1/2 teaspoon Olive oil
1-1/2 cloves Garlic, pressed
1/2 bunch Green onions, chopped
2 tablespoons And 2 teaspoons fresh basil leaves
2 tablespoons Fresh cilantro, chopped
1/4 Lemon, juiced
Salt and pepper to taste
2 ounces Portobello mushroom caps, sliced

Preparation

DIRECTIONS

Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.

In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.

Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.