ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mediterranean Holiday Couscous Mix

1/2 cup sun-dried tomatoes, not packed in oil
3 tablespoons pine nuts or chopped walnuts (may also use other nuts)
1 10-ounce box plain couscous
3 tablespoons grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper

In a small bowl, combine sun-dried tomatoes with 1/2 cup water; cover with plastic wrap and microwave on high (100 percent power) for 2 minutes or until softened. You may also simmer the tomatoes in water in a small saucepan over medium heat for 2 minutes. Drain, let cool, then blot thoroughly with paper towels. Chop finely. (For a more rustic look, you can chop in more coarse pieces.)

In a small skillet over medium-low heat, stir pine nuts or chopped walnuts about 3 minutes or until lightly toasted.

Combine tomatoes and nuts in bowl with all remaining ingredients. Transfer to a closed bag or jar. You may store in refrigerator or freeze for long-term storage.

To cook couscous: Combine 1 cup water, 2 tablespoons butter and 1/2 teaspoon salt to a saucepan. Bring to a boil. Remove from the heat and add 1 cup couscous, stir well. Let stand 5 minutes. Fluff with fork before serving.

Makes 6 servings.

Holiday Gifts from the Kitchen with Eileen Gilson

Sunday, December 03, 2000

bottom navigation bar Terms of Use  Privacy Policy