Italian Couscous

New year, more food on Cooking on Call!  I've added a couple of new features: you can now search recipes on the side bar, sign-up to receive updates via email, and subscribe via various services at the bottom of the page.  It's easier to keep up with me than ever before!

To kick off 2015, I made this couscous a couple of nights ago, and it's pretty tasty.  It can be a light main dish or a good side dish for chicken or fish.  It can be served hot, room temperature, or cold, whichever way you like!  

Italian Couscous

Time: 20 minutes

Serves 4-6 

Ingredients: 

1 cup couscous

2 1/2 tsp olive oil

1/4 tsp salt

8.5 oz can quartered artichoke hearts

1/2 cup chopped sundried tomatoes 

2 TBS pine nuts, toasted

2 TBS balsamic vinegar

1 TBS chopped parsley, for garnish

Directions:

1.  Cook the couscous according to the package directions.  Meanwhile, drain the artichoke hearts and toast the pine nuts.  

2.  To toast the nuts, heat a nonstick skillet over medium-low heat.  Add the nuts and allow to cook for about 5 minutes, swirling the nuts occasionally to avoid burning.  You'll be able to smell them.  

3.  Once the couscous is cooked, add in all the ingredients except the parsley, toss together, add the parsley, toss again, and serve.