Couscous with Mushrooms and Sun-Dried Tomatoes Recipe -
Couscous with Mushrooms and Sun-Dried Tomatoes Recipe
  • READY IN 45 mins

Couscous with Mushrooms and Sun-Dried Tomatoes

Recipe by  

"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2007

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

Most Helpful Critical Review
Jul 26, 2011

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.

Apr 03, 2006

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.

Jan 05, 2004

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.

Feb 18, 2008

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

Jan 03, 2007

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.

Oct 17, 2003

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.

Aug 27, 2007

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.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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