Garlic tomato couscous

1 Servings

Ingredients

Quantity Ingredient
½ Onion; diced, (optional)
1 cup Veggie broth
1 teaspoon Dried basil
1 Clove garlic; minced, (i used dried, worked fine)
¾ cup Uncooked couscous
¼ teaspoon Ground black pepper
1 medium Ripe tomato; diced, (i used a large roma 'mater)

Directions

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.

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 leftovers! we topped it with ff parmesan cheese.

this could easily be doubled for a large crowd.

Posted to fatfree digest by FUZY76B@... (MRS AMY E CAMPBELL-SMITH) on May 31, 1998

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