Couscous Provencal Recipe

From Dorothy McNett's Recipe Book.

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See Also: Rice · Side Dishes

Couscous Provencal

If using canned tomatoes, increase couscous to 1/2 cup. Enjoy this side dish hot or chilled.

3 cups peeled chopped fresh tomatoes
3 green onions, chopped
4 cloves garlic, crushed
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/3 cup couscous
1/2 cup ripe olives, sliced
Feta or blue cheese

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.

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