Couscous with Mushrooms and Sun-Dried Tomatoes

Couscous with Mushrooms and Sun-Dried Tomatoes

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"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."
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45 m servings 178 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 91 Ratings

Most helpful positive review

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, a...

Most helpful critical review

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 pure...

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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, a...

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. O...

I made mine with vegitable stock, mushrooms, 4 green onions,celery, broccoli, plum tomatoes and added asparagus as a side yummmm 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 t...

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 sh...

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. ...

This was pretty tasty and easy. I made a few alterations. I used button mushrooms instead of portobello because I didn't have any on hand, I added extra water to the pan while I was cooking the ...

I loved this recipe! I wasn't sure about the "1 bunch" of green onions, so I just used 4 whole green onions. Also, I used already-moistened (but not marinated) sun-dried tomatoes, so I cooked ...

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