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 ...

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