General Entree
Source:www.allrecipes.com
Prep Time:10-30 Minutes
Servings:4
We tried this for dinner the other day and loved it. It might work better as a side dish for some people but we had it as a main dish.
Ingredients:
| 1 | cup | sun dried tomatoes |
| 1.5 | cup | vegetable stock |
| 10 | ounce | couscous |
| 1 | teaspoon | olive oil |
| 3 | clove | garlic |
| 4 | sprig | scallion chopped finely |
| 1/3 | cup | basil chopped finely |
| 1/4 | cup | cilantro chopped finely |
| 1/2 | lemon juiced | |
| 4 | ounce | portabella mushroom sliced thinly |
| to taste | salt | |
| to taste | black pepper |
Directions:
1. Place the sun-dried tomatoes in a bowl with 1.5 cup vegetable stock. Soak 30 minutes, until hydrated. Drain, reserving water, and chop.
2. In a medium saucepan, combine the reserved sun-dried tomato stock 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.
3. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and scallions. Cook and stir about 5 minutes, until the scallions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper.
4. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
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