Vegetable Couscous With Apricots and Sunflower Seeds

Here is a delicious side dish that combines couscous, broccoli florets, carrots and green beans wth apricots, sun-dried tomatoes and sunflower seeds. It's greatly spiced with cumin and garnished with green onions and cilantro.

• Ready In: 10 mins
• Serves: 6-8

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

Directions

1. 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.
2. Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
3. Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.