Couscous with Mushrooms and Sun-Dried Tomatoes

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

Step: 1

Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.

Step: 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.

Step: 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.

Per Serving: 178 calories; protein 7.5g; carbohydrates 36.1g; fat 2g; sodium 300.2mg.

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