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INGREDIENTS:2/3 cup olive oil
4 lbs. onion, chopped
6 oz. sun-dried tomatoes, sliced
1 Tbsp. thyme
3 quarts water, boiling
1 lb., 4 oz. California Ripe Olives, wedged
½ cup parsley
6 lbs. couscous DIRECTIONS:In a heavy pot, saute onion in olive oil over moderate heat until onion is tender. Add sun-dried tomatoes and thyme to onions. Cover. Lower heat and cook for 5 minutes. Add boiling water, ripe olive wedges and parsley. Heat to a boil. Stir in couscous. Cover. Remove from heat. Let stand for 5 mintues. Fluff with a fork. Serve with grilled fish and steamed broccoli or asparagus. NUTRITIONAL INFORMATION: SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY