Couscous with Mushrooms and Sun-Dried Tomatoes

Couscous with Mushrooms and Sun-Dried Tomatoes

58 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
RUTH GOOCH
Recipe by  RUTH GOOCH

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
  2. 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.
  3. 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.

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Reviews (58)

Rate This Recipe
pinkypink
109

pinkypink

This recipe is excellent. Instead of the dehydrated sundried tomatoes, I used the ones sitting in olive oil at the antipasto section. They were way better. I still soaked them in the water, and the added oil added a ton of flavour, while keeping the tomatoes very soft. And the recipe says to use half a box of couscous, which can be confusing. I buy my couscous from the bulk food store (its WAY cheaper), so I used a ratio of 2 parts liquid to 1 part couscous, i.e. used 3/4 a cup of couscous with the 1 1/2 cups of water

Cooking in WA
17

Cooking in WA

I really enjoyed this flavorful and easy way to prepare couscous. I only had button mushrooms on hand and used leek instead of green onion.

AMANDACY
15

AMANDACY

There's not enough liquid when sauteing the sun-dried tomatoes and garlic. Keep lemon juice to a minimum but add extra water from time to time, just to keep veggies moist; it will evaporate. Otherwise, a tasty and healthy recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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