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Vegetable Couscous with Apricots and Sunflower Seeds

Often served as a hot side dish, serve any leftovers tossed with a mild vinaigrette as a salad.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 6 to 8 servings

Ingredients:

•   500 g (1 bag) Europe's Best® Romanesco Concerto, frozen
•   175 mL (3/4 cup) water or vegetable stock
•   250 mL (1 cup) instant couscous
•   75 mL (1/3 cup) diced dried apricots
•   45 mL (3 tbsp) chopped sun dried tomatoes (dried or in oil)
•   2 mL (1/2 tsp) salt
•   1 mL (1/4 tsp) pepper
•   1 mL (1/4 tsp) ground cumin (optional)
•   30 mL (2 tbsp) olive oil
•   50 mL (1/4 cup) sunflower seeds, toasted
•   3 green onions, thinly sliced
•   30 mL (2 tbsp) chopped fresh cilantro or parsley

Preparation:

1.  In a shallow saucepan with a tight fitting lid, combine Europe’s Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
2.  Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
3.  Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.

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