| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion; diced, (optional) |
| 1 |
c |
Veggie broth |
| 1 |
ts |
Dried basil |
| 1 |
|
Clove garlic; minced, (i used dried, worked fine) |
| 3/4 |
c |
Uncooked couscous |
| 1/4 |
ts |
Ground black pepper |
| 1 |
md |
Ripe tomato; diced, (i used a large roma 'mater) |
INSTRUCTIONS
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@prodigy.com (MRS AMY E CAMPBELL-SMITH)
on May 31, 1998
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