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
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.
