Couscous with Mushrooms & Sun-Dried Tomatoes

3 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996

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Recipe Summary test

total:
25 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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Nutrition Facts

Per Serving:
163 calories; protein 6.7g; carbohydrates 30.3g; dietary fiber 2.7g; sugars 2.2g; fat 1.6g; saturated fat 0.3g; vitamin a iu 307.9IU; vitamin c 5.7mg; folate 18.5mcg; calcium 25.9mg; iron 1.1mg; magnesium 20.1mg; potassium 215.3mg; sodium 220.9mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1 vegetable, 1/2 fat
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