Garlic Tomato Couscous
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 clove garlic minced, (i
- 1 md tomato ripe, diced, (i used
- 1 c veggie broth
- 1 ts dried basil
- 3/4 c couscous uncooked
- 1/2 onion diced, (optional)
- 1/4 ts black pepper ground
- Carbohydrate 144.8077725 g
- Cholesterol 0 mg
- Fat 1.436175 g
- Fiber 11.296625082016 g
- Protein 23.4730775 g
- Saturated Fat 0.263595 g
- Serving Size 1 1 Serving (585g)
- Sodium 966.129 mg
- Sugar 133.511147417984 g
- Trans Fat 0.405598 g
- Calories 695 calories
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 dont 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
