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Basil, Mint And Vegetable Couscous

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Italian Grain 2 Servings

INGREDIENTS

2 T Olive oil, divided
1 c Chopped onion
1 T Minced garlic
1 T Yellow squash, coarsely
Diced
2 c Roma tomatoes, unpeeled
Seeded and chopped
1 T Chopped fresh basil
1 T Chopped fresh mint
Salt and pepper
3 c Vegetable broth
2 c Couscous

INSTRUCTIONS

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@wizard.ucr.edu>  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,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 584
Calories From Fat: 174
Total Fat: 19.7g
Cholesterol: 3.7mg
Sodium: 2453.3mg
Potassium: 872.1mg
Carbohydrates: 86.3g
Fiber: 9.4g
Sugar: 3.6g
Protein: 16.6g


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