Couscous with Mushrooms and Sun-Dried Tomatoes

[Guest guest]

Couscous with Mushrooms and Sun-Dried Tomatoes

 

Servings: 4

 

Ingredients:

1 cup dehydrated sun-dried tomatoes

1 1/2 cups water

1/2 (10 ounce) package couscous

1 teaspoon olive oil

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. 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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