500 g (1 bag) Europe's Best® Romanesco Concerto, frozen
175 mL (3/4 cup) water or vegetable stock
250 mL (1 cup) instant couscous
75 mL (1/3 cup) diced dried apricots
45 mL (3 tbsp) chopped sun dried tomatoes (dried or in oil)
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
1 mL (1/4 tsp) ground cumin (optional)
30 mL (2 tbsp) olive oil
50 mL (1/4 cup) sunflower seeds, toasted
3 green onions, thinly sliced
30 mL (2 tbsp) chopped fresh cilantro or parsley
1. In a shallow saucepan with a tight fitting lid, combine Europe’s Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
2. Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
3. Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.