| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | tb | Extra virgin olive oil |
| 1 | Garlic clove; pressed or minced | |
| 1 1/2 | c | Chopped onion |
| 2 | c | Sliced mushrooms |
| 2 | c | Grated carrots |
| 1/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 3/4 | ts | Dried oregano; crushed |
| 1 | c | Diced plum tomatoes |
| 3 | c | Fat free or lowfat milk |
| 1 | c | Dry couscous |
| 1 | c | Grated fresh parmesan cheese |
| 1/4 | c | Fresh basil leaves; chopped, optional |
INSTRUCTIONS
In a saucepan, combine the olive oil and garlic and cook over medium heat until the garlic starts to sizzle. Add the onion, mushrooms, carrots, salt, pepper and oregano and continue to cook, stirring frequently, until the onion is soft and translucent. Add the tomatoes and milk and bring to a boil. Stir in the couscous. Remove from the heat and cover tightly. Allow to stand for 5 minutes. Uncover and stir in the Parmesan cheese. Serve immediately. Top each serving with a tablespoon of chopped basil, if desired. Yield: 4 servings Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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