"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree." — RUTH GOOCH
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
See how to make your own sun-dried tomatoes in the oven.
The perfect, satisfying pasta dish for busy weeknights.
See how to make a simple pasta with scallops, zucchini, and tomatoes.