Take what is typically a dry dish when served plain (couscous), add some love, and you get a couscous dish to rave about ! The sun dried tomatoes and portobellos are just the perfect addition to couscous.

4 servings
178 calories per serving

1 c dehydrated sun dried tomatoes
½ c plus 2 T raw couscous
1 t oil
3 cloves garlic, minced fine
2 scallions, chopped
1/3 c chopped basil
¼ c chopped cilantro
Juice of ½ lemon
Salt and pepper to taste
4 oz. portobello mushroom caps, chopped

Soak tomatoes with 1 c hot water for ½ hour then drain, but reserve the water. Chop tomatoes. Combine reserved water with enough more water to make 1 ½ c and bring to a boil then stir in the couscous and oil, cover and remove from heat. Let stand 5 minutes then fluff with a fork. Spray the skillet with Pam then stir in the tomatoes, garlic and onions and cook 5-6 minutes. If it starts to get too dry, add a tablespoon or more of hot water during the cooking process, then add the fresh herbs, juice, salt and pepper and the mushrooms and cook another 5 minutes. Combine all in a bowl and mix well.