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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	cup	dehydrated sun-dried	41.4	9.18	2.16	0.36
water	1 1/2	cups		0.0	0.0	0.0	0.0
couscous	1/2	package		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic	3	cloves	pressed	13.41	2.9754	0.5724	0.045
green onion	1	bunch	chopped	-	-	-	-
basil leaf	1/3	cup		100.8667	0.0	22.44	0.5667
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
salt pepper	to taste			100.8667	0.0	22.44	0.5667
portobello mushroom cap	4	ounces	sliced	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.