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Prep Time
15 mins
Total Time
20 mins


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
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
8 g
54 g
11 g
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