Couscous Primavera

Recipe Ingredients

1/2 tablespoon	7.5ml	Extra-virgin olive oil
1		Garlic clove - pressed or minced
1 1/2 cups	93g / 3.3oz	Chopped onion
2 cups	474ml	Sliced mushrooms
2 cups	220g / 7.8oz	Grated carrots
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Dried oregano - crushed
1 cup	62g / 2.2oz	Diced plum tomatoes
3 cups	711ml	Fat-free or lowfat milk
1 cup	237ml	Dry couscous
1 cup	146g / 5.1oz	Grated fresh Parmesan cheese
1/4 cup	10g / 0.4oz	Fresh 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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