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Saturday, May 14, 2011

Couscous with Mushrooms & Sun-Dried Tomatoes

Simple couscous gets an upgrade with sautéed mushrooms and sun-dried tomatoes. 
 
4 servings

Total Time: 25 minutes

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 green onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup sun-dried tomatoes (not packed in oil), snipped into strips
  • 2 cups sliced mushrooms
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 teaspoon dried red pepper flakes
  • 1 1/2 cups couscous
  • 1/4 cup chopped fresh parsley
  • Black pepper to taste

Preparation

  • Heat oil in a large saucepan over medium-high heat.
  • Add onions, tomatoes and garlic and stir until the onions are softened, 2 to 3 minutes.
  • Add mushrooms and thyme and stir until the mushrooms give off their liquid and begin to soften, about 5 minutes.
  • Add broth and bring to a boil.
  • Stir in couscous. Remove from the heat and cover. Let stand until the liquid has been absorbed, about 5 minutes.Stir in the red pepper flakes.
  • With a fork, fluff the couscous and stir in parsley. Season with pepper to taste.

Nutrition

Per serving: 166 calories; 2 g fat ( 0 g sat , 1 g mono ); 2 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 91 mg sodium; 151 mg potassium.