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Israeli Couscous with Sauteed Mushrooms, Pine Nuts and Sun-Dried Tomatoes

 
Israeli Couscous with Sauteed Mushrooms, Pine Nuts and Sun-Dried Tomatoes
72

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

Yield

2

servings

Prep

12

min

Cook

20

min

Ready

35

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 cup couscous
Israeli style
1 ¼ cups stock
vegetable or any stock, or water
1 ½ tablespoons olive oil
1 small yellow onion
chopped
2 cloves garlic
minced
2 cups mushrooms
button or cremini, thinly sliced
½ each sweet red bell peppers
diced
¼ cup sundried tomatoes
oil-packed and drained
1 x lemon juice
fresh, to taste
*
1 x salt and black pepper
to taste
*
2 tablespoons pine nuts
toasted
¼ cup basil
fresh leaves
*

Directions

Add the couscous and stock or water into a saucepan with a lid on.

Bring to a boil over high heat, reduce the heat to main a gentle simmer.

Cook the couscous for 8 to 10 minutes, or until all the liquid is absorbed.

Fluff with a fork and set aside.

Meanwhile heat the olive oil in a medium nonstick skillet over medium-high heat until hot.

Add the onions, stirring constantly, and cook until the onions are browned, about 8 minutes.

Add the garlic and mushrooms, stirring often, and cook for another 6 to 8 minutes until most of the liquid has evaporated from the mushrooms.

Stir in the bell peppers, and cook for another 2 to 3 minutes until the bell peppers start to become tender.

Remove from the heat, stir in the sun-dried tomatoes.

Season with lemon juice, salt and black pepper to taste.

Divide the dish among two serving plates, and top with toasted pine nuts and fresh basil leaves.

Serve warm, at room temperature or chilled.

Note: if the dish is served as a side dish, it's 4 servings.

 

* not incl. in nutrient facts

Reviews

over 5 years

It certainly has been a Israeli couscous week for us, have been making several salads with these pearl-shaped pasta. I adapted this salad from the package, I added some olive-oil packed sun-dried tomatoes and a bit bell peppers, and I enjoyed it so much.

Will be on my make-again list for sure :)

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 58828% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 373mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 30%
Sugars g
Protein 41g
Vitamin A 20% Vitamin C 80%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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