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