Sun-dried tomato and mushroom couscous

    Sun-dried tomato and mushroom couscous

    (93)
    63saves
    45min


    93 people made this

    About this recipe: This great couscous dish makes a lovely side dish or even a hearty vegetarian main. Sun-dried tomatoes and mushrooms along with fresh herbs provide loads of flavour.

    Ingredients
    Serves: 4 

    • 55g dehydrated sun-dried tomatoes
    • 250ml water, plus extra
    • 140g couscous
    • 1 teaspoon olive oil
    • 3 cloves garlic, pressed
    • 1 bunch spring onions, chopped
    • 5 tablespoons fresh basil leaves
    • 4 tablespoons fresh coriander, chopped
    • 1/2 lemon, juiced
    • salt and pepper to taste
    • 120g portobello mushroom caps, sliced

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place the sun-dried tomatoes in a bowl with 250ml water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
    2. In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 350ml. Bring to the 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 frying pan. Stir in the sun-dried tomatoes, garlic and spring onions. Cook and stir about 5 minutes, until the spring onions are tender. Mix in the basil, coriander and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
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    Reviews & ratings
    Average global rating:
    (93)

    Reviews in English (93)

    pieppiep
    0

    Really quick meal to prepare (especially if you use a jar of sun-dried tomatoes soaked in oil!), and a lovely mix of flavours - I'm not usually too fond of coriander leaf but with the lemon it was very refreshing. Would make this again!  -  29 Feb 2012

    by
    112

    This recipe is excellent. Instead of the dehydrated sundried tomatoes, I used the ones sitting in olive oil at the antipasto section. They were way better. I still soaked them in the water, and the added oil added a ton of flavour, while keeping the tomatoes very soft. And the recipe says to use half a box of couscous, which can be confusing. I buy my couscous from the bulk food store (its WAY cheaper), so I used a ratio of 2 parts liquid to 1 part couscous, i.e. used 3/4 a cup of couscous with the 1 1/2 cups of water  -  29 Jul 2007  (Review from Allrecipes US | Canada)

    by
    17

    I really enjoyed this flavorful and easy way to prepare couscous. I only had button mushrooms on hand and used leek instead of green onion.  -  03 Apr 2006  (Review from Allrecipes US | Canada)

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