VEGETABLE COUSCOUS WITH APRICOTS AND SUNFLOWER SEEDS

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Vegetable Couscous With Apricots and Sunflower Seeds image

Here is a delicious side dish that combines couscous, broccoli florets, carrots and green beans wth apricots, sun-dried tomatoes and sunflower seeds. It's greatly spiced with cumin and garnished with green onions and cilantro.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (500 g) bag Europe's Best Romanesco Concerto Frozen Vegetables, frozen
3/4 cup vegetable stock or 3/4 cup water
1 cup instant couscous
1/3 cup dried apricot
3 tbps. sun-dried tomatoes, chopped (dried or in oil)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 tbps. olive oil
1/4 cup sunflower seeds, toasted
3 green onions, thinly sliced
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

Steps:

  • In a shallow saucepan with 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.
  • Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
  • Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.

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