From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
If using canned tomatoes, increase couscous to 1/2 cup. Enjoy this side dish hot or chilled.
3 cups peeled chopped fresh tomatoes
In a slow cooker, combine tomatoes, green onions, garlic, thyme and basil. Cover and cook on LOW 5 to 6 hours. Stir in couscous and olives. Turn control to HIGH. Cover and cook on HIGH 25 to 30 minutes. Serve sprinkled with crumbled cheese.
Recipe created 1998-09-09.