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Couscous with Mushrooms & Sun-Dried Tomatoes

March/April 1996

Your rating: None Average: 4.2 (6 votes)

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

Makes: 8 servings, 3/4 cup each

Active Time:

Total Time:

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

  1. 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; 0 g added sugars; 7 g protein; 3 g fiber; 91 mg sodium; 151 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat


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Recipe Categories

Servings
8 or more
Meal/Course
Dinner

Type of Dish
Side dish, grain
Ethnic/Regional
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
March/April 1996
20 minute dinner recipes
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