Yield: 2 Servings
|2 tablespoons||Olive oil; divided|
|1 cup||Chopped onion|
|1 tablespoon||Minced garlic|
|1 tablespoon||Yellow squash; coarsely Diced|
|2 cups||Roma tomatoes (unpeeled); Seeded and chopped|
|1 tablespoon||Chopped fresh basil|
|1 tablespoon||Chopped fresh mint|
|\N \N||Salt and pepper|
|3 cups||Vegetable broth|
PANTRY: Canned, well-drained, coarsely chopped, Italian tomatoes may be used instead of fresh. Vary flavor by using chicken broth, or water.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and cook until they begin to wilt, about 3 minutes. Stir in garlic and cook 1 minute. Add yellow squash and zucchini and cook, stirring 5 to 8 minutes or until vegetables are tender.
Add tomatoes, basil, and mint. Reduce heat and cook, stirring 2 to 3 minutes or until tomatoes are heated through. Season to taste with salt and pepper. Remove from heat and reserve.
Bring water or broth to boil. Add couscous, cover and remove from heat.
Set aside until liquid has been abosorbed about 5 minutes. Remove from heat and stir in salt to taste and remaining tablespoon of olive oil. To serve, ladle vegetable mixture over couscous.
Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@...>
Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .