Couscous with Mushrooms and Sun-Dried Tomatoes
Alexandra Witte
“Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.”
ingredients
- 1 cup sun-dried tomatoes (in olive oil, drained)
- 1 1/2 cups water
- 1/2 (10 ounce) package couscous
- 3 cloves garlic, pressed
- 1 bunch green onions, chopped
- 1/3 cup fresh basil leaves
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- salt and pepper to taste
- 4 ounces portobello mushroom caps, sliced
directions
- 1
In a medium saucepan, bring the water 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.
- 2
Put the sun-dried tomatoes, garlic, and green onions in a heated skillet. 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.
Source: Alexandra Witte
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