Couscous With Mushrooms And Sun-Dried Tomatoes Recipe

Cooking Directions

• STEP 1.In a large saucepan, bring water to a boil and add the couscous. Cook according to package instructions until tender and fluffy.
• STEP 2.Meanwhile, heat olive oil in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add the sun-dried tomatoes, garlic, and herbs to the skillet. Cook for another 2-3 minutes, until the flavors meld together.
• STEP 4.Fluff the cooked couscous with a fork and transfer it to the skillet with the mushroom mixture. Stir well to combine all the ingredients.
• STEP 5.Season with salt and pepper to taste. Serve the couscous with mushrooms and sun-dried tomatoes hot as a main dish or as a side.

Cooking Tips

• You can use any type of mushrooms you prefer, such as cremini, shiitake, or button mushrooms.
• If you want to add some protein to the dish, you can toss in some cooked chickpeas or grilled chicken.
• Feel free to adjust the amount of sun-dried tomatoes and herbs according to your taste preferences.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the couscous in a microwave-safe dish and heat until warmed through.
• This couscous dish can be served as a main course with a side salad or as a side dish alongside grilled meats or roasted vegetables.