|
|
| Couscous
Primavera |
1/2 tbsp extra
virgin olive oil
|
1 garlic clove,
pressed or minced
|
1 1/2 cups
chopped onions
|
2 cups grated
carrots
|
2 cups sliced
mushrooms
|
1/4 tsp salt
|
1/4 tsp freshly
ground black pepper
|
1 cup diced
plum tomatoes
|
3 cups fat
free or lowfat milk
|
1 cup couscous
|
1 cup freshly
grated Parmesan cheese
|
1/4 cup chopped
fresh basil leaves, optional
|
| |
| 1.
Combine olive oil and garlic in a large saucepan and cook over medium
heat until the garlic starts to sizzle. Add onion, mushrooms, carrots,
salt, pepper and oregano and continue to cook, stirring frequently,
until onion is soft and translucent. Add tomatoes and milk and bring
to a boil. Stir in couscous. |
| 2.
Remove from heat and cover tightly. Allow to stand for 5 minutes.
Uncover and stir in the Parmesan cheese. Top each serving with a tablespoon
of chopped basil, if desired. Serve immediately. |
| Makes
4 servings. |
| 410
calories, 9 grams fat, 50% DV calcium |
