- 1 box Israeli CousCous
- 3 cups Vegetable Broth
- 1/2 bag Sun-Dried Tomatoes
- 1/2 bag Slivered Almonds
- 1/2 container Crumbled Feta with Mediterranean Herbs
- Salt and Pepper, to taste
Lightly brown couscous in 1 tbsp butter. Add 3 cups broth and sun-dried tomatoes, cover, and simmer about 15 minutes.
Remove from heat and stir in almonds and cheese. Check for seasoning and add salt and pepper, if desired.