Couscous with Mushrooms and Sun-Dried Tomatoes Recipe

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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

—pinkypink

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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.

—Stephanie

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88 Ratings

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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.

—Cooking in WA

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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.

—AMANDACY

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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

—cookingforseven

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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.

—KymInNM

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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.

—KZIMMERMAN

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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.

—traceym

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Nutrition

Calories
178 kcal
9%

Carbohydrates
36.1 g
12%

Cholesterol
0 mg
0%

Fiber
5.6 g
22%

Protein
7.5 g
15%

Sodium
397 mg
16%

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

Nutritional Information

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

% Daily Value *
** Total Fat 2g 3 %
** Saturated Fat 0.3g 1 %
** Cholesterol 0mg 0 %
** Sodium 397mg 16 %
** Potassium 861mg 24 %
** Total Carbohydrates 36.1g 12 %
** Dietary Fiber 5.6g 22 %
** Protein 7.5g 15 %
** Sugars 7g
** Vitamin A 21 %
** Vitamin C 47 %
** Calcium 11 %
** Iron 29 %
** Thiamin 19 %
** Niacin 39 %
** Vitamin B6 13 %
** Magnesium 19 %
** Folate 39 %

* 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.