Israeli Pearl Couscous with portabello mushrooms & tomatoes

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Israeli Pearl Couscous with portabello mushrooms & tomatoes calories by ingredient
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Introduction

Pearl couscous, which is larger than the regular couscous, is high in protein, very low in fat, and very satisfying. This is a warm, inviting dish great as a lunch or sidedish, flavorful too. You won't miss the meat but chicken or lowfat lean steak could be added as well. Pearl couscous, which is larger than the regular couscous, is high in protein, very low in fat, and very satisfying. This is a warm, inviting dish great as a lunch or sidedish, flavorful too. You won't miss the meat but chicken or lowfat lean steak could be added as well.
Number of Servings: 1

Ingredients

    Israeli pearl couscous, cooked, 1/3 cup
    2 tsp Lea & Perrins Worsteshire sauce
    6 oz Baby Portabello Mushrooms, fresh
    5 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.

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