I’ve made this couscous salad twice now and it is delicious.  This recipe, like most couscous salads, could easily have the ingredient amounts adjusted to suit your tastes. 

This salad is good warm or cold. 



1 cup dehydrated sun-dried tomatoes

1 1/2 cups water

1/2 package (10-oz) of couscous

1 tsp olive oil

3 cloves garlic, minced

1 bunch green onions, chopped

1/3 cup fresh basil leaves

1/4 cup fresh cilantro, chopped

1/2 lemon, juiced

4 oz. portobello mushrooms, chopped

salt and pepper to taste



1.  Place sun-dried tomatoes in a bowl with 1 cup of water and let sit for 30 minutes or until rehydrated.  Drain, reserving water, and chop. 

(* If you use the oil-packed sun-dried tomatoes, first use paper towel to soak up some of the oil.  For step 2, use a full 1 1/2 cup of water or broth.)

2.  In a saucepan, combine the reserved sun-dried tomato water with enough water to make 1 1/2 cups.  Bring to a boil.  Stir in the couscous and cover.  Remove from heat and let sit for 5 minutes, until liquid is absorbed.  Gently fluff with a fork. 

(* If you are using loose/bulk couscous like I do, try a 1:1 ratio of water to couscous… so in this case, 1 1/2 cups couscous.  You might like it a little more watery but this is a good place to start).

3.  Heat the olive oil in a skillet.  Stir in the tomatoes, garlic, and green onions.  Cook for about 5 minutes, or until the onions are tender.  Mix in basil, cilantro, and lemon juice.  Season with salt and pepper.  Mix in the mushrooms and continue cooking 3 to 5 minutes

(* I personally had to let it go longer to get the mushrooms cooked the way I like). 

Toss with the couscous to serve. 


From here:  http://allrecipes.com/Recipe/Couscous-with-Mushrooms-and-Sun-Dried-Tomatoes/Detail.aspx