couscous with mushrooms and sun-dried tomatoes

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• place the sun-dried tomatoes in a bowl with 1 cup water. soak 30 minutes, until rehydrated. drain, reserving water, and chop.
• 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.
• 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.