Sun-dried tomato and mushroom couscous

    Sun-dried tomato and mushroom couscous


    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.

    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

    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 (1)


    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

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