Couscous with Mushrooms & Sun-Dried Tomatoes

From EatingWell: March/April 1996 — Subscribe Now!

Simple 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.

Couscous with Mushrooms & Sun-Dried Tomatoes Recipe

8 servings, 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

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