Recipe - Basil Mint And Vegetable Couscous

2 tablespoon Olive oil; divided
1 cup Chopped onion
1 tablespoon Minced garlic
1 tablespoon Yellow squash; coarsely
Diced
2 cup Roma tomatoes (unpeeled);
Seeded and chopped
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh mint
Salt and pepper
3 cup Vegetable broth
2 cup Couscous

PANTRY: Canned, welldrained, 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 mediumhigh 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 abosorbed 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

MCRecipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.