Sun-Dried Tomato Couscous with Grilled Vegetables

Yield:

1 gal. or 16 servings, 1 cup each

Ingredients

Ingredients	Weights	Measures
water	2 lb. + 8 oz. 10 oz.	1-1/4 qt. 1-1/4 cups
KRAFT Signature Sun Dried Tomato Oregano Dressing	10 oz. 2-1/2 oz.	1-1/3 cups 1/3 cup
couscous, uncooked	1 lb. + 6 oz. 5-1/2 oz.	3 cups 3/4 cup
pearl onions, roasted	8 oz. 2 oz.	1 cup 1/4 cup
plum tomatoes, grilled, chopped	7 oz. 1-3/4 oz.	1 cup 1/4 cup
eggplant, grilled, julienned	6 oz. 1-1/2 oz.	1 cup 1/4 cup
canned artichoke hearts, drained, quartered	6 oz. 1-1/2 oz.	1 cup 1/4 cup
canned cannellini beans, drained, rinsed	6 oz. 1-1/2 oz.	1 cup 1/4 cup
zucchini, grilled, julienned	6 oz. 1-1/2 oz.	1 cup 1/4 cup
golden raisins	4 oz. 1 oz.	1/2 cup 2 Tbsp.
pine nuts, toasted	4 oz. 1 oz.	1/2 cup 2 Tbsp.
pitted kalamata olives, drained, diced	4 oz. 1 oz.	1/2 cup 2 Tbsp.
roasted red peppers, chopped	3 oz. -	1/4 cup 1 Tbsp.
fresh garlic, chopped	- -	2 tsp. 1/2 tsp.
fresh rosemary, chopped	- -	1 tsp. 1/4 tsp.
salt and black pepper	- -	to taste to taste
Sun-Dried Tomato Salmon	- -	1 Full Recipe 1 Trial Recipe

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 all water is absorbed. Transfer to large bowl.

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

SERVE couscous with Sun-Dried Tomato Salmon.