Basil, Mint And Vegetable Couscous Recipe

• 2 Tbsp. Extra virgin olive oil, divided
• 1 c. Minced onion
• 1 Tbsp. Chopped garlic
• 1 Tbsp. Yellow squash, coarsely Diced
• 2 c. Roma tomatoes (unpeeled), Seeded and minced
• 1 Tbsp. Minced fresh basil
• 1 Tbsp. Minced fresh mint Salt and pepper
• 3 c. Vegetable broth
• 2 c. Couscous

1. PANTRY: Canned, well-liquid removed, coarsely minced, Italian tomatoes may be used instead of fresh.
2. Vary flavor by using chicken broth, or possibly water.
3. Heat 1 Tbsp.
4. extra virgin olive oil in large skillet over medium-high heat.
5. Add in onions and cook till they begin to wilt, about 3 min.
6. Stir in garlic and cook 1 minute.
7. Add in yellow squash and zucchini and cook, stirring 5 to 8 min or possibly till vegetables are tender.
8. Add in tomatoes, basil, and mint.
9. Reduce heat and cook, stirring 2 to 3 min or possibly till tomatoes are heated through.
10. Season to taste with salt and pepper.
11. Remove from heat and reserve.
12. Bring water or possibly broth to boil.
13. Add in couscous, cover and remove from heat.
14. Set aside till liquid has been abosorbed about 5 min.
15. Remove from heat and stir in salt to taste and remaining Tbsp.
16. of extra virgin olive oil.
17. To serve, ladle vegetable mix over couscous.

extra virgin olive oil, onion, garlic, yellow squash, tomatoes, fresh basil, fresh mint salt, vegetable broth, couscous

Taken from cookeatshare.com/recipes/basil-mint-and-vegetable-couscous-80164 (may not work)