| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetable | 2 | Servings |
INGREDIENTS
| 2 | Garden veggie burgers | |
| 1 | Onion | |
| 6 | Mushrooms | |
| 1 | cn | Tomatoes (I use Contadina w/spices) |
| Spices | ||
| 1/4 | c | Ff parmesan if desired |
| 1 | c | Couscous (dry) |
INSTRUCTIONS
From: "diana dalbotten" <dalbo002@maroon.tc.umn.edu> 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, 1/4 t chili powder, 1/2 t cinnamon, 1/4 t mint, 1/4 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, http://www.erols.com/hosey.
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