| Basil, Mint and Vegetable Couscous
2 tablespoons of Olive oil, divided
1 cup of chopped onion
1 tablespoon of minced garlic
1 tablespoon of yellow squash; coarsely chopped
2 cups of Roma tomatoes (unpeeled)
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh mint
Salt and pepper
3 cups of vegetable broth
2 cups of couscous
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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 absorbed 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 Glens MM Recipe Archive, http://www.erols.com/hosey.
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