Recipe by RUTH GOOCH
"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dehydrated sun-dried tomatoes
1 1/2 cups
1/2 (10 ounce) package
green onions, chopped
fresh basil leaves
fresh cilantro, chopped
salt and pepper to taste
portobello mushroom caps, sliced
This recipe is excellent. Instead of the dehydrated sundried tomatoes, I used the ones sitting in olive oil at the antipasto section. They were way better. I still soaked them in the water, and the added oil added a ton of flavour, while keeping the tomatoes very soft. And the recipe says to use half a box of couscous, which can be confusing. I buy my couscous from the bulk food store (its WAY cheaper), so I used a ratio of 2 parts liquid to 1 part couscous, i.e. used 3/4 a cup of couscous with the 1 1/2 cups of water
Unfortunately we thought this was just okay. I won't be making it again. I followed the recipe all the way, minus using the tomato water for the couscous. To substitute I added thick tomato puree and a little bit of chicken broth to get the flavor back in there. The tomatoes were very overpowering - I would recommend putting them in a food processor to get them into smaller pieces.
I really enjoyed this flavorful and easy way to prepare couscous. I only had button mushrooms on hand and used leek instead of green onion.
There's not enough liquid when sauteing the sun-dried tomatoes and garlic. Keep lemon juice to a minimum but add extra water from time to time, just to keep veggies moist; it will evaporate. Otherwise, a tasty and healthy recipe.
I made mine with vegitable stock, mushrooms, 4 green onions,celery, broccoli, plum tomatoes and added asparagus as a side
great advice guys this recipe was awesome
This was good, but it's a bit heavy on the sun-dried tomato. Combined with the lemon juice, it gave the dish a very strong tangy taste. Next time, I'll cut the tomatoes to 1/2 cup and increase the mushrooms. I prepared it just a bit differently: I sauteed the mushrooms first to give them time to sweat, and then I added the rest of the veggies and garlic. Plus, I added the herbs when I mixed the veggies into the couscous, rather than cooking them.
I was worried that all of the strongly flavored ingredients would clash but it was a very tasty dish...even my 90+ year old grandparents liked it, it was flavorful but not too exotic. I used shitake mushrooms instead of portabello and it was good.
i took this to my best friends bbq yesterday,those that tried it loved it!
i used low cal spray instead of oil,
i didn't have fresh basil or cilantro,i used dried.
i also used button mushrooms.
i will definately make again.thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Couscous with Mushrooms and Sun-Dried Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 178
** Calories from Fat: 18
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Beef short ribs are braised with porcini mushrooms and tomatoes.
See how to make your own sun-dried tomatoes in the oven.
The perfect, satisfying pasta dish for busy weeknights.