Couscous with Mushrooms and Sun-Dried Tomatoes recipe
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Ingredients
- 1 cup dehydrated sun-dried tomatoes 1 ½ cups water ½ (10 ounce) package couscous 1 teaspoon olive oil 3 cloves garlic, pressed 1 bunch green onions, chopped ⅓ cup fresh basil leaves ¼ cup fresh cilantro, chopped ½ lemon, juiced salt and pepper to taste 4 ounces portobello mushroom caps, sliced
Nutrition Info
- 177.6 caloriescarbohydrate: 36.1 gcholesterol: : -fat: 2 gfiber: 5.6 gprotein: 7.5 gsaturatedFat: 0.3 gservingSize: -sodium: 300.2 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Couscous with Mushrooms and Sun-Dried Tomatoes
Directions
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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.