Vegetable Couscous With Apricots And Sunflower Seeds

• 1 (500 g) bag Europe's Best Romanesco Concerto Frozen Vegetables, frozen
• 3/4 cup vegetable stock or 3/4 cup water
• 1 cup instant couscous
• 1/3 cup dried apricot
• 3 tbps. sun-dried tomatoes, chopped (dried or in oil)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 2 tbps. olive oil
• 1/4 cup sunflower seeds, toasted
• 3 green onions, thinly sliced
• 2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

1. In a shallow saucepan with 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.

vegetables, vegetable stock, instant couscous, apricot, tbps, salt, pepper, ground cumin, tbps, sunflower seeds, green onions, fresh cilantro

Taken from www.food.com/recipe/vegetable-couscous-with-apricots-and-sunflower-seeds-421976 (may not work)