1. Couscous are tiny grains the size of cracked pepper. They are made from wheat - it's essential teeny pasta. Because it's so small, you just need to soak it. You can substitute with quinoa, barley or other grains - cook as required for those grains.
If you want to make this with Israeli or Pearl Couscous which are larger beads of couscous, cook per the packet (it needs to be boiled) then proceed wth the recipe but skip the soaking in boiled water.
2. Using stock powder or a crumbled bouillon cube goes a long way to add flavour to your couscous. Stock powder is basically bouillon cubes in powder form. 1 tsp = 1 cube. I like to use vegetable but chicken is also great. I use Vegeta
. (PS Great to have on hand - of recipe calls for broth, just dissolve in hot water, 1 - 1 1/2 tsp per cup. Much more economical than buying liquid broth).
The alternative is to use boiled vegetable or chicken broth instead of water. Salt is a last resort - if you use salt, I would add 1/2 tsp cumin powder, 1/4 tsp each onion and garlic powder which will add more layers of flavour.
3. This recipe uses the oil in the sun dried tomato jar as the dressing. If you only have the sun dried tomatoes without oil, just drizzle olive oil over the salad - I think you'll need about 1/3 cup (80ml), maybe a bit more. There's far less than this in a jar of sun dried tomatoes but because the tomatoes themselves are soaked in the oil, it feels like there's more!
4. 12 MINUTE COUSCOUS SALAD goes down like this: Get the couscous soaking, then start on the chopping. Because there's no separate dressing to make and assuming reasonable chopping skills, I bet you can get this on the table in 12 minutes!
5. STORAGE / MAKE AHEAD: Even dressed, this keeps well for 2 days or so because it's not leafy or weighed down with an oily dressing. To make ahead fresh, just place all the ingredients in a bowl except the sun dried tomato and lemon juice. Then add them just before serving and toss!
6. Nutrition per serving, assuming 10 servings.