Veggie Couscous Bowl


  • 1 cup dehydrated sun-dried tomatoes
  • 1 1/2 cups water
  • 1/2 (10 ounce) package couscous
  • 1 teaspoon olive oil
  • 3 cloves garlic, pressed
  • 1 bunch green onions, chopped
  • 1/3 cup fresh basil leaves
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  • 4 ounces portobello mushroom caps, sliced

Cooking Instructions

Step 1: Place the sun-dried tomatoes in a bowl with 1 cup water.  Soak 30 minutes, until rehydrated.  Drain, reserving water, and chop.

Step 2: In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups.  Bring to a boil.  Stir in the couscous.  Cover, remove from heat, and allow to sit for 5 minutes, until liquid has been absorbed.  Gently fluff with a fork.

Step 3: Heat the olive oil in a skillet.  Stir in the sun-dried tomatoes, garlic, and green onions.  Cook and stir about 5 minutes, until the green onions are tender.  Mix in the basil, cilantro, and lemon juice.  Season with salt & pepper.  Mix in the mushrooms, and continue cooking for 3 to 5 minutes.  Toss with the cook couscous to serve.

Enjoy this simple, light couscous bowl from AllRecipes!