i made this for dinner as an accompaniment to our savory baked tofu
(alas, i did not make the baked tofu from scratch, it was from my
hfs). SAD hubby liked it the whole meal very much. i adapted this
from "500 (practically) fatfree pasta recipes" by sarah schlesinger.
she uses teaspoons of olive oil which i just omit...i find the
recipes don't need it.
garlic tomato couscous
1/2 onion, diced (optional)
1 c veggie broth
1 tsp dried basil
1 clove garlic, minced (i used dried, worked fine)
3/4 c uncooked couscous
1/4 tsp ground black pepper
1 medium ripe tomato, diced (i used a large roma 'mater)
saute onion in a saucepan in choice of liquid over medium heat until
slightly browned and fragrant, but still crunchy. slowly add broth,
and bring to a boil. add basil and garlic. stir in couscous.
remove from heat, cover, and let stand for 5 minutes. gently toss in
tomatoes and black pepper and serve. makes 4 servings, with
we topped it with ff parmesan cheese.
this could easily be doubled for a large crowd.