Preparation time from start to finish is 10 minutes. Makes 6 servings.
Ingredients
1/2 cup sun-dried tomatoes (dry, not oil-packed)
1/2 cup water
3 tablespoons pine nuts
1 1/2 cups whole-wheat couscous
3 tablespoons grated parmesan cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
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.
In a small skillet, stir pine nuts over medium-low heat until lightly toasted, about 3 minutes. Transfer to a plate to cool.
In a medium bowl, combine the tomatoes, pine nuts and all remaining ingredients. Transfer to a jar or zip-close bag. Refrigerate for up to 1 month.
To prepare couscous: In a medium sauce pan, combine the couscous mixture with 2 1/2 cups of water and 1 teaspoon of olive oil or butter (optional).
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.
Nutrition information per serving (values are rounded to the nearest whole number): 164 calories; 41 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 3 mg cholesterol; 26 g carbohydrate; 7 g protein; 4 g fiber; 352 mg sodium.
