Recipe - Garlic Tomato Couscous

One half Onion; minced , (optional)
1 cup Veggie broth
1 teaspoon Dried basil
1 Clove garlic; minced, (i
used dried, worked fine)
Three fourths cup Uncooked couscous
One fourth teaspoon Ground black pepper
1 md Ripe tomato; minced , (i used
a large roma 'mater)

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 CAMPBELLSMITH)
on May 31, 1998