• 4servings
  • 15minutes
  • 178calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dehydrated sun-dried tomatoes

  2. 1 1/2 cups water

  3. 1/2 (10 ounce) package couscous

  4. 1 teaspoon olive oil

  5. 3 cloves garlic, pressed

  6. 1 bunch green onions, chopped

  7. 1/3 cup fresh basil leaves

  8. 1/4 cup fresh cilantro, chopped

  9. 1/2 lemon, juiced

  10. salt and pepper to taste

  11. 4 ounces portobello mushroom caps, sliced

Instructions Jump to Ingredients ↑

  1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.

  2. 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.

  3. 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.


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