Instructions: Note: Buy small dried-tomato pieces, or snip halves with scissors.

In a 2- to 3-quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.

In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.

This recipe yields 4 servings.

Comments: Anne Williams Callison of Denver says her favorite souvenirs are of the edible variety. Whenever she visits San Francisco, she takes a culinary drive along the coast, making a stop at Dominics, a roadside stand in Watsonville. There she picks up sweet dried tomatoes for her flavorful couscous. Callison particularly enjoys the couscous with grilled chicken or beef rubbed with chilies.

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