Try this Garlic Tomato Couscous recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 1|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 966.1mg||33 %|
|Potassium 693.4mg||18 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 133.5g|
|Protein 23.5g||34 %|
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Calories per serving: 695
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