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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 tb Olive oil; divided
1 c Chopped onion
1 tb Minced garlic
1 tb Yellow squash; coarsely Diced
2 c Roma tomatoes (unpeeled); Seeded and chopped
1 tb Chopped fresh basil
1 tb 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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