Mediterranean Couscous with Grilled Vegetables and Beans

• 1-1/2 qt. water
• 1 qt. Israeli couscous, uncooked
• 3 cups crumbled feta cheese
• 2 cups canned cannellini beans, drained, rinsed
• 1-1/3 cups KRAFT Balsamic Vinaigrette Dressing
• 1 cup pearl onions, roasted King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup portobello mushroom caps, grilled, diced
• 2/3 cup oil-packed sun-dried tomatoes, drained, chopped
• 1/2 cup pitted Kalamata olives, drained, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp. fresh rosemary, chopped
• 1 tsp. crushed red pepper

1. Bring water to boil in large saucepan on medium-high heat (or in medium saucepan for trial recipe).
2. Stir in couscous; cover.
3. Reduce heat to low; simmer 8 to 10 min.
4. or until liquid is absorbed.
5. Remove from heat.
6. Transfer to large bowl.
7. Add remaining ingredients; mix well.
8. Cool completely.
9. Serve at room temperature.
10. Or cover and refrigerate several hours or until chilled.

water, couscous, feta cheese, cannellini beans, dressing, pearl onions, portobello mushroom caps, tomatoes, olives, fresh parsley, fresh rosemary, red pepper

Taken from www.kraftrecipes.com/recipes/mediterranean-couscous-grilled-vegetables-beans-104518.aspx (may not work)