Name: Couscous With Mushrooms And Sun-dried Tomatoes Recipe
Total time: 45 min
Yield: 4
Cuisine: Moroccan

Protein

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Sugar

Calcium

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Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.

How to make Couscous With Mushrooms And Sun-dried Tomatoes Recipe

Ruth Gooch

Crawler

Moroccan

<p>Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.</p>

Vegetarian

Dehydrated sun dried tomatoes

Water

Package couscous

Olive oil

Cloves Garlic,  Pressed

Green Onions,  Chopped

Fresh basil leaves

Fresh Cilantro,  Chopped

Lemon juiced

Salt and pepper

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

step 1

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.

step 2

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.

step 3

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