Basil, Mint And Vegetable Couscous Recipe

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   PANTRY: Canned, well-liquid removed, coarsely minced, Italian tomatoes may be used instead of fresh.

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   Vary flavor by using chicken broth, or possibly water.

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   Heat 1 Tbsp.

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   extra virgin olive oil in large skillet over medium-high heat.

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   Add in onions and cook till they begin to wilt, about 3 min.

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   Stir in garlic and cook 1 minute.

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   Add in yellow squash and zucchini and cook, stirring 5 to 8 min or possibly till vegetables are tender.

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   Add in tomatoes, basil, and mint.

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   Reduce heat and cook, stirring 2 to 3 min or possibly till tomatoes are heated through.

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    Season to taste with salt and pepper.

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    Remove from heat and reserve.

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    Bring water or possibly broth to boil.

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    Add in couscous, cover and remove from heat.

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    Set aside till liquid has been abosorbed about 5 min.

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    Remove from heat and stir in salt to taste and remaining Tbsp.

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    of extra virgin olive oil.

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    To serve, ladle vegetable mix over couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.