Couscous with Mushrooms and Sun-Dried Tomatoes

Couscous gets all dressed up with sautéed mushrooms and sun-dried tomatoes. Make it a meal and add simple sauteed chicken breast tenderloin and a green salad.

Yields: Makes 8 servings, 3/4 cup each

Total Time: 25 min

• 2 teaspoon(s) extra-virgin olive oil
• 1 (1 cup) onion , chopped
• 1/2 cup(s) sun-dried tomatoes (not packed in oil), snipped into strips
• 2 cup(s) sliced mushrooms
• 1 tablespoon(s) chopped fresh thyme or 1 teaspoon dried
• 2 1/2 cup(s) reduced-sodium chicken broth
• Dash of hot sauce or more to taste
• 1 1/2 cup(s) couscous
• 5 leaves fresh basil, chopped
• Salt and freshly ground pepper to taste

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Directions

Heat oil in a large saucepan over medium-high heat. Add onions and tomatoes 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 hot sauce 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. With a fork, fluff the couscous and stir in basil. Season with salt and pepper to taste.