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.
55g dehydrated sun-dried tomatoes
250ml water, plus extra
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
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Method Prep:30min › Cook:15min › Ready in:45min
Place the sun-dried tomatoes in a bowl with 250ml water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
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.
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.
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