COUSCOUS WITH MUSHROOMS AND SUN-DRIED TOMATOES
Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.
Provided by RUTH GOOCH
Categories Pasta and Noodles Pasta by Shape Recipes Couscous Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
- 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.
- 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.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 36.1 g, Fat 2 g, Fiber 5.6 g, Protein 7.5 g, SaturatedFat 0.3 g, Sodium 300.2 mg, Sugar 7 g
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