Couscous with Mushrooms & Sun-Dried Tomatoes
http://www.eatingwell.com/recipes/couscous_with_mushrooms_sun_dried_tomatoes.html
From EatingWell: March/April 1996Simple couscous gets an upgrade with sautéed mushrooms and sun-dried tomatoes. Make it a meal: Simple Roasted Pork Tenderloin and Wilted Spinach with Garlic make nice accompaniments.
8 servings, 3/4 cup each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, chopped (1 cup)
- 1/2 cup sun-dried tomatoes (not packed in oil), snipped into strips
- 2 cups sliced mushrooms
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 2 1/2 cups reduced-sodium chicken broth
- Dash of hot sauce, or more to taste
- 1 1/2 cups couscous
- 1/4 cup chopped fresh parsley
- Salt & freshly ground pepper to taste
Preparation
- Heat oil in a large saucepan over medium-high heat. Add onions and tomatoes and stir until the onions are softened, 2 to 3 minutes. Add mushrooms and thyme and stir until the mushrooms give off their liquid and begin to soften, about 5 minutes. Add broth and hot sauce and bring to a boil. Stir in couscous. Remove from the heat and cover. Let stand until the liquid has been absorbed, about 5 minutes. With a fork, fluff the couscous and stir in parsley. Season with salt and pepper to taste.
Nutrition
Per serving : 166 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 2 mg Cholesterol; 30 g Carbohydrates; 7 g Protein; 3 g Fiber; 91 mg Sodium; 151 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat