Couscous and tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 4 | ||
| 1 | each | 14 1/2 oz. can stewed tomatoes, undrained |
| ¼ | cup | Chopped onion 1/4 tsp ground red pepper |
| ⅛ | teaspoon | Garlic powder |
| 1 | cup | Water |
| ½ | teaspoon | Salt |
| ⅔ | cup | Couscous |
| ¼ | cup | Sliced pitted ripe olives |
| ¼ | cup | Snipped parsley |
Directions
In a saucepan, combine 1st 6 ingredients. Bring to a boil. Stir in couscous. Cover, remove from heat. Let stand 5 minutes. Stir in olives & parsley. Another thing that you can do is to make a salad from the couscous, and use your left over roast beef or chicken, and mix however much couscous you want with a little bit of Dijon mustard, lemon juice, Olive oil, red wine vinegar and other fixings that you like...and hve a marinated salad.
TO SANDEE EVELAND Submitted By KAZ LANGRIDGE SUBJ TOMATO RELISH On 07-26-95
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