Vegetable Couscous With Apricots And Sunflower Seeds - cooking recipe

Ingredients

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

Preparation

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.