Start with a box mix of couscous and make it semi-gourmet by adding sun-dried tomatoes, Romano cheese, and parsley. The layering of the three different flavors makes a nice presentation in a clear glass bowl.

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Couscous Recipes

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Ingredients

• 2 (6.6 ounces) boxes Near East toasted pine nut couscous (or Parmesan or garlic flavors)
• 2 bunches scallions, chopped thinly, white part only
• 1 (7 ounces) jar marinated, sundried tomatoes packed in virgin olive oil, reserve oil
• 1 cup grated Romano cheese
• 1 cup finely chopped Italian flat-leaf parsley

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

Cook the couscous according to package directions by boiling the water and adding the enclosed seasonings.

Strain 1 tablespoon of reserved olive oil into a smaller pan and saute scallions until soft. Pour out remaining oil in jar and chop sun-dried tomatoes.

Divide the couscous into thirds and place each third into a separate small mixing bowl.

Add parsley to one bowl, blending with a fork. Add sundried tomatoes to another bowl and mix with a fork.

Add Romano cheese and scallions to remaining bowl and blend with a fork.

Layer the couscous into a glass serving dish by alternating the Romano couscous (white layer), then the parsleyed couscous (green layer) and then the tomato couscous (red layer), then repeat.

Variation: You may also serve this dish in a shallow glass serving dish by working left to right and dividing the layers by placing an envelope or folded parchment paper between the different couscous sections, then removing them just prior to serving.

Yield: 8 to 10 servings

Recipe Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.