Serves 6 people

In a small bowl, combine the sun-dried tomatoes and water. Cover with plastic wrap and microwave on high for 2 minutes. 

Drain, let cool, then blot thoroughly with paper towels. Chop finely and set aside.

In a small skillet, stir pine nuts over medium-low heat until lightly toasted, about 3 minutes. 

Transfer to a plate to cool. In a medium bowl, combine the tomatoes, pine nuts and all remaining ingredients. Transfer to a jar or zip-close bag. Then refrigerate for up to 1 month. 

In a medium sauce pan, combine the couscous mixture with 2½ cups of water and 1 teaspoon of olive oil or butter (optional). 

Bring to a boil and then cover. 

Remove from the heat and let stand for 5 to 10 minutes, or until all the water is absorbed. Fluff with a fork before serving. 

Nutrition per serving (values are rounded to the nearest whole number): 164 calories; 41 calories from fat; 5 grams fat (1 gram saturated; 0 grams trans fats); 3 milligrams cholesterol; 26 grams carbohydrate; 7 grams protein; 4 grams fiber; 352 milligrams sodium.