Delicious CousCous: Great as a salad starter or Crepe filling

The other night I made this filling to go in some crepes we had, it didn't take too long and was so good that I HAD to share it. The great thing about couscous is that once prepared it can be frozen! Make a double batch and freeze some for another night! We stuffed the Chive Crepes with this and then topped it with Tomato Goat Cheese Cream Sauce. What a fabulous dinner!


Parmesan Couscous with Mushrooms and Sun-dried Tomatoes

1 Cup of plain couscous
1 -1/4 cup vegetable broth
1/4 cup dry packed sun-dried tomatoes, chopped
1/4 cup cremini mushrooms, chopped
1-2 tbsp toasted pine nuts
1 tsp olive oil
1/4 onion, diced
3-5 cloves garlic
1/4 cup shredded parmesan cheese
1 tbsp Italian parsley, chopped

1. Bring vegetable broth to a boil. In a large, lidded bowl combine the couscous and sun-dried tomatoes. Remove broth from heat and pour over couscous mixture. Cover. Let sit for five minutes.
2. In dry skillet, add pine nuts and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat. In same skillet, add oil, once hot, add onions, garlic and mushrooms, cook until onions are slightly caramelized & tender.
3. Once the couscous is done, stir in the onions mixture, pine nuts, cheese and parsley. Enjoy!