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Couscous Primavera

Courses: Side dish
Serves: 4 people

Recipe Ingredients

1/2 tablespoon 7.5mlExtra-virgin olive oil
1   Garlic clove - pressed or minced
1 1/2 cups 93g / 3.3ozChopped onion
2 cups 474mlSliced mushrooms
2 cups 220g / 7.8ozGrated carrots
1/4 teaspoon 1.3mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
3/4 teaspoon 3.8mlDried oregano - crushed
1 cup 62g / 2.2ozDiced plum tomatoes
3 cups 711mlFat-free or lowfat milk
1 cup 237mlDry couscous
1 cup 146g / 5.1ozGrated fresh Parmesan cheese
1/4 cup 10g / 0.4ozFresh basil leaves - chopped, (optional)

Recipe Instructions

In a saucepan, combine the olive oil and garlic and cook over medium heat until the garlic starts to sizzle. Add the onion, mushrooms, carrots, salt, pepper and oregano and continue to cook, stirring frequently, until the onion is soft and translucent. Add the tomatoes and milk and bring to a boil. Stir in the couscous.

Remove from the heat and cover tightly. Allow to stand for 5 minutes. Uncover and stir in the Parmesan cheese. Serve immediately. Top each serving with a tablespoon of chopped basil, if desired.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of the National Fluid Milk Processor Board - From the TV FOOD NETWORK - (Show # CL-8924)

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