Best Couscous With Mushrooms And Sun Dried Tomatoes Recipes

COUSCOUS WITH SUN-DRIED TOMATO AND FETA

Steps:

• In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
• In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
• Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.

ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS

Steps:

• Spread the pecan pieces onto a baking sheet and place in a cold oven.
• Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
• Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

CHICKEN COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat.
• Add tomatoes to chicken mix.
• set aside.
• Boil water, add butter, and remove from heat.
• Add couscous.
• Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.

COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• Bring the broth to a boil in a medium saucepan.
• Stir in the cous cous & sun dried tomatoes.
• Simmer for 8 minutes.
• Stir in the basil & pinenuts.
• Salt & pepper to taste.