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Couscous Primavera
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- #96751
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 tablespoon extra virgin olive oil
1 clove garlic, pressed or minced
1 1/2 cup chopped onion
2 cups sliced mushrooms
2 cups grated carrots
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano, crushed
1 cup diced plum tomatoes
3 cups fat free or lowfat milk
1 cup dry couscous
1 cup grated fresh parmesan cheese
1/4 cup fresh basil leaves, chopped, optional
directions
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.
added by
jlows
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 13, 2011
At first glance this recipe sounded a little odd, but we're adventurous so I added it to our testing menu. Some of the measurements seem a bit off which is why I'm only giving it 4 stars. Here's what I changed: reduced onion to 1 cup; reduced carrots to 1 cup; 3 cups of milk is WAY too much for only 1 cup of couscous so I used 1 1/2 cups milk. The end result? Really (and unexpectedly) delicious! I would definitely make this again. The milk gives it a risotto-like creaminess and the abundance of vegetables make this a more hearty side dish.