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
