Rating: 4.04 stars
96 Ratings
  • 5 star values: 35
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4

Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.

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  • In a medium saucepan, combine the reserved sun-dried tomato water 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.

  • Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, 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.

Nutrition Facts

178 calories; protein 7.5g; carbohydrates 36.1g; fat 2g; sodium 300.2mg. Full Nutrition
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Reviews (98)

Most helpful positive review

Rating: 5 stars
08/13/2007
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 Read More
(114)

Most helpful critical review

Rating: 3 stars
07/26/2011
Unfortunately we thought this was just okay. I won't be making it again. I followed the recipe all the way minus using the tomato water for the couscous. To substitute I added thick tomato puree and a little bit of chicken broth to get the flavor back in there. The tomatoes were very overpowering - I would recommend putting them in a food processor to get them into smaller pieces. Read More
(3)
96 Ratings
  • 5 star values: 35
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
08/13/2007
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 Read More
(114)
Rating: 4 stars
04/03/2006
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. Read More
(18)
Rating: 4 stars
01/05/2004
There's not enough liquid when sauteing the sun-dried tomatoes and garlic. Keep lemon juice to a minimum but add extra water from time to time just to keep veggies moist; it will evaporate. Otherwise a tasty and healthy recipe. Read More
(16)
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Rating: 5 stars
02/18/2008
I made mine with vegitable stock mushrooms 4 green onions celery broccoli plum tomatoes and added asparagus as a side yummmm great advice guys this recipe was awesome Read More
(10)
Rating: 4 stars
10/17/2003
I was worried that all of the strongly flavored ingredients would clash but it was a very tasty dish...even my 90+ year old grandparents liked it, it was flavorful but not too exotic. I used shitake mushrooms instead of portabello and it was good. Read More
(9)
Rating: 4 stars
01/03/2007
This was good but it's a bit heavy on the sun-dried tomato. Combined with the lemon juice it gave the dish a very strong tangy taste. Next time I'll cut the tomatoes to 1/2 cup and increase the mushrooms. I prepared it just a bit differently: I sauteed the mushrooms first to give them time to sweat and then I added the rest of the veggies and garlic. Plus I added the herbs when I mixed the veggies into the couscous rather than cooking them. Read More
(8)
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Rating: 4 stars
02/28/2007
This was pretty tasty and easy. I made a few alterations. I used button mushrooms instead of portobello because I didn't have any on hand I added extra water to the pan while I was cooking the vegetables and I threw in a few dashes of crushed red pepper instead of the cilantro. Very tasty and healthy! Read More
(6)
Rating: 5 stars
08/27/2007
i took this to my best friends bbq yesterday those that tried it loved it! i used low cal spray instead of oil i didn't have fresh basil or cilantro i used dried. i also used button mushrooms. i will definately make again.thank you. Read More
(6)
Rating: 5 stars
01/29/2008
I loved this recipe! I wasn't sure about the "1 bunch" of green onions so I just used 4 whole green onions. Also I used already-moistened (but not marinated) sun-dried tomatoes so I cooked my couscous in vegetable stock. yum yum:-) (I don't know what the other review meant about not having enough liquid for the vegetables but nothing extra was needed for me. Cook over medium heat.) Read More
(4)
Rating: 3 stars
07/26/2011
Unfortunately we thought this was just okay. I won't be making it again. I followed the recipe all the way minus using the tomato water for the couscous. To substitute I added thick tomato puree and a little bit of chicken broth to get the flavor back in there. The tomatoes were very overpowering - I would recommend putting them in a food processor to get them into smaller pieces. Read More
(3)