This is a really simple dish that has SO much flavor, and it times out so well too! While your cous cous cooks, it's perfect timing to chop your other ingredients and cook the mushrooms
Portobello & Sun Dried Tomato Pearl CousCous
1.5 cup pearl cous cous
2 tsp olive oil
Water or vegetable broth for cooking Cous cous
2/3 cup sun dried tomatoes, finely chopped
1/3 to 1/2 cup kalamata olives (to taste), chopped
1/4 cup fresh parsley, finely chopped
Juice of 1 lemon
2 tsp olive oil
Garlic powder to taste
4 large portobello mushroom caps sliced (or substitute 12 oz. mini portobello mushrooms (sliced)
Salt, pepper, garlic powder, oil for cooking
In a saucepan, add the 2 tsp olive and the 1.5 cups dry pearl cous cous. Cook over medium heat, stirring to lightly toast the cous cous. Then add the water or broth and cook according to package directions.
Meanwhile, saute the mushrooms in a bit of olive, seasoned salt, pepper and garlic powder to taste. Cook until lightly browned.
While those are cooking, chop the sun dried tomatoes, olives and parsley. Add these to the cous cous when it is done cooking. Gently stir in the 2 tsp olive oil (optional) and juice of one lemon. Taste and season with salt, pepper and garlic powder to taste. Serve and top each plate with the mushrooms. Top with more fresh parsley and lemon juice as desired.
MORE ABOUT JANET:
Janet is a long-time foodie and working mom, who is obsessed with creating simple, flavor-packed plant-based dishes that both vegans and non-vegans will love. Starting in 2017, Janet decided to turn my love of food and cooking into something she could share with the world through her blog and social pages.