[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

garlic-tomato couscous

hello all!
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.
amy campbell-smith