Sun-Dried Tomato Couscous with Grilled Vegetables

Sun-Dried Tomato Couscous with Grilled Vegetables
Yield:
1 gal. (4 L) or 16 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
water 2 lb. [1.2 kg] 1-1/4 qt. [1.25 L]
Kraft Sundried Tomato and Oregano Dressing 10 oz. [310 g] 1-1/3 cups [325 mL]
couscous, uncooked 1 lb. [675 g] 3 cups [750 mL]
pearl onions, roasted 8 oz. [250 g] 1 cup [250 mL]
plum tomatoes, grilled, chopped 7 oz. [210 g] 1 cup [250 mL]
eggplant, grilled, julienned 6 oz. [180 g] 1 cup [250 mL]
canned artichoke hearts, drained, quartered 6 oz. [180 g] 1 cup [250 mL]
canned cannellini beans, drained, rinsed 6 oz. [180 g] 1 cup [250 mL]
zucchini, grilled, julienned 6 oz. [180 g] 1 cup [250 mL]
golden raisins 4 oz. [125 g] 1/2 cup [125 mL]
pine nuts, toasted 4 oz. [125 g] 1/2 cup [125 mL]
pitted Kalamata olives, drained, diced 4 oz. [125 g] 1/2 cup [125 mL]
roasted red peppers, chopped 3 oz. [90 g] 1/4 cup [50 mL]
fresh garlic, chopped - 2 tsp. [10 mL]
fresh rosemary, chopped - 1 tsp. [5 mL]
salt and black pepper - to taste
water 10 oz. [310 g] 1-1/4 cups [300 mL]
Kraft Sundried Tomato and Oregano Dressing 2-1/2 oz. [75 g] 1/3 cup [75 mL]
couscous, uncooked 5-1/2 oz. [165 g] 3/4 cup [175 mL]
pearl onions, roasted 2 oz. [60 g] 1/4 cup [50 mL]
plum tomatoes, grilled, chopped 1-3/4 oz. [53 g] 1/4 cup [50 mL]
eggplant, grilled, julienned 1-1/2 oz. [45 g] 1/4 cup [50 mL]
canned artichoke hearts, drained, quartered 1-1/2 oz. [45 g] 1/4 cup [50 mL]
canned cannellini beans, drained, rinsed 1-1/2 oz. [45 g] 1/4 cup [50 mL]
zucchini, grilled, julienned 1-1/2 oz. [45 g] 1/4 cup [50 mL]
golden raisins 1 oz. [30 g] 2 Tbsp. [30 mL]
pine nuts, toasted 1 oz. [30 g] 2 Tbsp. [30 mL]
pitted Kalamata olives, drained, diced 1 oz. [30 g] 2 Tbsp. [30 mL]
roasted red peppers, chopped - 1 Tbsp. [15 mL]
fresh garlic, chopped - 1/2 tsp. [2 mL]
fresh rosemary, chopped - 1/4 tsp. [1 mL]
salt and black pepper - to taste

Directions

Bring water and dressing to boil in large saucepan on medium-high heat. Stir in couscous; cover. Remove from heat. Let stand, covered, 5 to 8 min. or until liquid is completely absorbed. Transfer to large bowl.

Add remaining ingredients; mix well. Serve immediately. Or cover and refrigerate several hours or until chilled.

Kraft Kitchens Tips

Make Ahead
Couscous can be stored in refrigerator up to 2 days before serving,

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