How to Make Couscous with Mushrooms and Sun-Dried Tomatoes - A Step-by-Step Guide

Looking for a delicious and easy-to-make dish that's perfect for a weeknight dinner or a special occasion? Look no further than this recipe for Couscous with Mushrooms and Sun-Dried Tomatoes. This savory and flavorful dish is filled with earthy mushrooms, tangy sun-dried tomatoes, and fluffy couscous. It's a versatile dish that can be served as a main course or a side dish, and it's sure to please even the pickiest of eaters.

One of the best things about this recipe is how quick and s...

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Ingredients

  • 1 cup dehydrated sun-dried tomatoes
  • 1 ½ cups water
  • ½ (10 ounce) package couscous
  • 1 teaspoon olive oil
  • 3 cloves garlic, pressed
  • 1 bunch green onions, chopped
  • ⅓ cup fresh basil leaves
  • ¼ cup fresh cilantro, chopped
  • ½ lemon, juiced
  • salt and pepper to taste
  • 4 ounces portobello mushroom caps, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    178 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 300mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 28mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 861mg