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

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.