Thursday, September 24, 2009

Israeli Couscous with Mushrooms and Sun Dried Tomatoes

Original Source

1 jar sun dried tomatoes in olive oil
1 package Israeli whole-wheat couscous
2 C water
Olive Oil
3 cloves garlic
1 bunch green onions
1/4 C each fresh basil leaves and cilantro
1/2 lemon, juiced
3 portobello mushrooms, sliced

1. Cook couscous according to package directions.
2. Heat olive oil in pan, add garlic, chopped sun dried tomatoes and onions. Cook until tender.
3. Add basil, cilantro and lemon juice
4. Add mushrooms and cook about 5 minutes.
5. Add couscous to pan to mix in the juices and serve!

This turned out pretty well, I was originally worried the sun dried tomatoes would overpower everything, but the cous cous and mushrooms balanced it pretty well. Perhaps some parmesan cheese would have been a nice touch! Will definitely make again, the whole wheat cous cous could be balanced with the regular stuff.

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