Sun-Dried Tomato and Parmesan Couscous Mix |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) dried minced onion |
1 teaspoon(s) dried oregano |
1 tablespoon(s) dried parsley |
1 teaspoon(s) dried rosemary |
3 tablespoon(s) grated parmesan cheese |
1/4 teaspoon(s) ground black pepper |
3 tablespoon(s) pine nuts |
1/2 teaspoon(s) salt |
1/2 cup(s) sun-dried tomatoes (dry, not oil-packed) |
1/2 cup(s) water |
1 1/2 cup(s) whole-wheat couscous |
Directions:
1. In a small bowl, combine the sun-dried tomatoes and water. Cover with plastic wrap and microwave on high for 2 minutes, or until softened. Drain, let cool, then blot thoroughly with paper towels. Chop finely and set aside.
2. In a small skillet, stir pine nuts over medium-low heat until lightly toasted, about 3 minutes. Transfer to a plate to cool.
3. In a medium bowl, combine the tomatoes, pine nuts and all remaining ingredients. Transfer to a jar or zip-close bag. If desired, refrigerate for up to 1 month.
4. To cook, combine the couscous mixture with 2 1/2 cups of water and 1 teaspoon of olive oil or butter (optional) in a medium sauce pan. Bring to a boil and then cover. Remove from the heat and let stand for 5 to 10 minutes or until all the water is absorbed. Fluff with a fork before serving.
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