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

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

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

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

Amount Measure Ingredient Features
237 ml couscous
Israeli style
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296 ml stock
vegetable or any stock, or water
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23 ml olive oil
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1 small yellow onion
chopped
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2 cloves garlic
minced
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473 ml mushrooms
button or cremini, thinly sliced
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0.5 each sweet red bell peppers
diced
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59 ml sundried tomatoes
oil-packed and drained
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1 x lemon juice
fresh, to taste
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1 x salt and black pepper
to taste
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3E+1 ml pine nuts
toasted
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59 ml basil
fresh leaves
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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 Arrow up button

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 58828% 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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