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Home > Recipes > Salads > Couscous with mushrooms and sun-dried tomatoes

Couscous with mushrooms and sun-dried tomatoes

Submitted by: John Albert

Date submitted: 06 August 2012 at 12:22:50

Cover Recipe: "Couscous with mushrooms and sun-dried tomatoes."

Couscous with mushrooms and sun-dried tomatoes

Total Time:

50 minutes


Originaly Yeild:

6 servings

Yeild:

servings 

Ingredients:

80 g,  sun-dried tomatoes, from a bag (not stored in oil)

535 ml,  water

215 g,  couscous

1 tbsp,  olive oil

4.50  garlic, finely chopped

1.50  spring onions, chopped

25 g,  fresh basil leaves

0.75  lemon, juice

0.25 tsp,  salt and black pepper powder

170 g,  mushrooms, sliced

Preparation:

  1. In a large pan, place the sun-dried tomatoes and add sufficient water until it is dipped in. Allow it to rehydrate for 30 minutes. Drain excess water completely and reserve the drained water. Roughly chop the tomatoes and keep it ready.
  2. Boil the drained and reserved water on a medium flame.
  3. Add the couscous and stir frequently on medium heat for about 5 minutes. Remove the saucepan from heat, cover with a lid and allow it to cool for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork.
  4. Meanwhile, heat the olive oil in another shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender.
  5. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper powder.
  6. Then add the mushrooms and continue cooking for 3-5 minutes, until it turns brown.
  7. Add the mushroom mixture to the couscous, mix well and serve.

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