Couscous with Mushrooms and Sun-Dried Tomatoes

April 27th, 2006 · No Comments · 1,137 views

Prep Time:
30 Minutes
Cook Time:
15 Minutes
Ready In:
45 Minutes
Servings:
4

Nutrition Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 178

Total Fat: 2g

Total Carbs: 36g

Protein: 8g

I found this recipe on AllRecipes.com. I was curious to try couscous, and this one looked interesting. The original recipe included 1/4 cup fresh cilantro, but I’m not much for cilantro so I eliminated it. I’d have to say my first experience with couscous was very good! The dried tomatoes are like little flavor bombs, I’m definitely going to have to make some of my own this summer. I had two servings of this with some grilled chicken breast, a very good meal.

INGREDIENTS:

1 cup dehydrated sun-dried tomatoes (approx. 3oz)
1 1/2 cups water
5 oz. Couscous
1 tsp. Olive Oil
1 1/2 tsp. Minced Garlic (3 cloves)
1 bunch green onions (chopped)
1/3 cup fresh basil leaves
2 tbsp. Lemon Juice (1/2 lemon juiced)
4 ounces portobello mushroom caps (sliced)
salt and pepper to taste

DIRECTIONS:

Place the sun-dried tomatoes in a bowl with 1 1/2 cups water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop. I cut mine into about 1/2″ pieces, but if I make this again I’d cut them smaller as they are extremely flavorful. I then soaked for another 10 minutes (in fresh water) after chopping until all the pieces are soft, and drain, again saving the water.
In a medium saucepan, combine 1 1/2 cups of the reserved sun-dried tomato water. 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, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous and serve.