Couscous with Mushrooms and Sun-Dried Tomatoes recipe

4 servings

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

Place the sun-dried tomatoes in a bowl with 1 cup water.

Soak 30 minutes, until rehydrated.

Drain, reserving water, and chop.

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 5 minutes, until liquid has been absorbed.

Gently fluff with a fork.

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 and pepper.

Mix in the mushrooms, and continue cooking 3 to 5 minutes.

Toss with the cooked couscous to serve.