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Prep Time
15 mins
Total Time
20 mins
Serves
8

Ingredients

2 cups
reduced sodium vegetable or chicken broth
500 mL
1 3/4 cups
whole-wheat couscous
425 mL
1/4 cup
sundried tomatoes, thinly sliced
60 mL
1/4 cup
sultana raisins
60 mL
4
green onions, thinly sliced
1/2 cup
sun-dried tomato dressing
125 mL
2 tbsp
lemon juice
30 mL
1/3 cup
pine nuts, toasted
75 mL
1/3 cup
slivered almonds, toasted
75 mL
1 cup
lightly packed fresh parsley leaves, chopped
250 mL

Directions

Step 1
Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.
Step 2
Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
320
Fat:
8 g
Carbs:
54 g
Protein:
11 g