Ingredients
- 2 cups reduced sodium vegetable or chicken broth 500 mL
- 1 3/4 cups whole-wheat couscous 425 mL
- 1/4 cup sundried tomatoes, thinly sliced 60 mL
- 1/4 cup sultana raisins 60 mL
- 4 green onions, thinly sliced -1/2 cup
- 1/2 cup sun-dried tomato dressing 125 mL
- 2 tbsp lemon juice 30 mL
- 1/3 cup pine nuts, toasted 75 mL
- 1/3 cup slivered almonds, toasted 75 mL
- 1 cup lightly packed fresh parsley leaves, chopped 250 mL
Method
Step 1
Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.Step 2
Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.