Israeli Pearl Couscous with portabello mushrooms & tomatoes
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
Israeli pearl couscous, cooked, 1/3 cup2 tsp Lea & Perrins Worsteshire sauce6 oz Baby Portabello Mushrooms, fresh5 cherry tomatoes
Directions
Cook Israeli couscous as directed (cooks for 8-10 minutes- for extra flavor omit water and cook in low sodium chicken stock). Wash and cut mushrooms and cherry tomatoes and set aside. In a saute pan, spray with nonstick cooking spray and heat to medium high; add mushrooms and cook 1-2 minutes; add in worsteshire sauce and saute and additional 1-2 minutes; add tomatoes last, stir and cook together on medium low heat (simmer) for 3 minutes until saucy (worsteshire and tomato juice will blend). Add in 1/3 cup cooked couscous and stir until well blended. Remove from heat and serve immediately.

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user TMAMAOF3.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 252.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.2 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 11.4 g

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