Best Couscous With Mushrooms And Sun Dried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUSCOUS WITH SUN-DRIED TOMATOES



Couscous With Sun-Dried Tomatoes image

Make and share this Couscous With Sun-Dried Tomatoes recipe from Food.com.

Provided by BeeChick

Categories     Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 (12 ounce) can chicken broth or 1 (12 ounce) can vegetable broth
1/2 cup water
1 cup couscous
1 cup sun-dried tomato, diced
1 1/2 tablespoons dried basil
salt and black pepper
3/4-1 cup toasted pine nuts

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.

CHICKEN COUSCOUS WITH SUN-DRIED TOMATOES



Chicken Couscous With Sun-Dried Tomatoes image

Super Easy. Couscous turns out a pretty orange color in the tomato oil. Could replace chicken with tender beef or pork strips.

Provided by Tina Lynn

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, cubed
1/2 lb fresh mushrooms, quartered
1 small yellow onion, coursely chopped
5 fresh garlic cloves, minced
1/4 cup sun-dried tomato (in oil)
2 tablespoons olive oil
2 tablespoons fresh sage, minced
1 1/2 cups water (or broth, or water or white wine mix)
2 tablespoons butter
1 cup couscous, uncooked

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 OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

Related Topics