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.