Yield: 2 Servings
|2||Garden veggie burgers|
|1 can||Tomatoes (I use Contadina w/spices)|
|¼ cup||Ff parmesan if desired|
|1 cup||Couscous (dry)|
From: "diana dalbotten" <dalbo002@...> Date: Tue, 25 Jun 96 10:10:05 -0500 In small nonstick pan, brown veggie burgers (a quick spray of Pam gets them going.) In another, larger nonstick pan saute onion & mushrooms in a little of the tomato juice from the can of tomatoes. Meanwhile, chop tomatoes to desired size (or puree if you have a really picky family). When onion is translucent and mushrooms cooked, pour tomatoes over. Add 1 T basil, 1 t oregano, ¼ t chili powder, ½ t cinnamon, ¼ t mint, ¼ t rosemary powder (or whatever combination you have, but this is delicious).
Simmer. In the meantime, pour 2 c boiling water over couscous, cover and let steam (not over heat). Or prepare couscous in whatever way you desire.
When couscous is 5 minutes away from completion, put garden veggie burgers into tomato mixture spooning some over the top. Sprinkle w/parmesan and let simmer 5 minutes. Serve over couscous. Serves 2.
FATFREE DIGEST V96 #176
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .