Herbed Couscous and Vegetables
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
1 cup water
1 tablespoon snipped fresh parsley
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
1/4 teaspoon salt
Dash pepper
2/3 cup quick-cooking couscous
1 medium tomato, chopped
Fresh parsley sprigs (optional)
In a medium saucepan cook mushrooms in hot margarine or butter until tender.
Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
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