SEARCH
More 1 Photos

Couscous with Mushrooms and Sun-Dried Tomatoes Recipe

Recipe by: RUTH GOOCH

"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook15 m
  • Ready In45 m
  • 1Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
  • 2In 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.
  • 3Heat 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.
Ingredients
  • 4 servings
  • 178 cals
  • 1 cup dehydrated sun-dried tomatoes
  • 1 1/2 cups water
  • 1/2 (10 ounce) package couscous
  • 1 teaspoon olive oil
  • 3 cloves garlic, pressed
  • 1 bunch green onions, chopped
  • 1/3 cup fresh basil leaves
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 4 ounces portobello mushroom caps, sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    178
    9%
  • Fat:
    2
    3%
  • Carbs:
    36.1
    12%
  • Protein:
    7.5
    15%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like