Sun-Dried Tomato and Parmesan Couscous

1/2 cup sun-dried tomatoes (dry, not oil-packed)

½

cup water

3 tablespoons pine nuts

1½

cups whole-wheat couscous

3 tablespoons grated parmesan cheese

1 tablespoon dried minced onion

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried rosemary

½

teaspoon salt

¼

teaspoon ground black pepper

In a small bowl, combine the sun-dried tomatoes and water. Cover with plastic wrap and microwave on high for 1 minutes, or until softened. Drain, let cool, then blot thoroughly with paper towels. Chop finely and set aside.

In a medium bowl, combine the tomatoes, pine nuts and all remaining ingredients. Transfer to a jar or zip-close bag. Then refrigerate for up to 1 month.

To prepare: Microwave 2½

cups water and 1 teaspoon of olive oil or butter (optional) on HIGH for 2 to 2½

minutes, or until it boils. Pour over couscous, cover and let stand for 5-10 minutes, or until all the water is absorbed. Fluff with a fork before serving.

Serves six.

@Recipe nutrition:Nutrition values per serving: 164 calories, 5 g fat (1 saturated), 26 g carbohydrates, 4 g fiber, 7 g protein, 3 mg cholesterol, 352 mg sodium.

Adapted from The Associated Press