Couscous with Mushrooms and Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree. Ingredients:
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 |
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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