Parmesan Couscous with Mushrooms and Sun-dried Tomatoes
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!