- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 8
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
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 320
- Fat:
- 8 g
- Carbs:
- 54 g
- Protein:
- 11 g
