Couscous with Mushrooms and Sun-Dried Tomatoes

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

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.

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.