Couscous With Thick Tomato Vegetable Sauce

• 1 pound onions, chopped coarse
• 2 large cloves garlic, chopped fine
• 1 tablespoon olive oil
• 1 pound yellow or red and green peppers, chopped coarse
• 1/2 pound carrots, chopped fine
• 3/4 pound mushrooms, trimmed and chopped coarse
• 1 28-ounce can no-salt-added tomato puree
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup water
• 1 1/2 cups instant couscous

1. Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
2. Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
3. Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
4. Meanwhile, cook couscous, following directions on package.
5. To serve, pour the sauce over the couscous.

onions, garlic, olive oil, green peppers, carrots, mushrooms, salt, oregano, basil, water, instant couscous

Taken from cooking.nytimes.com/recipes/4058 (may not work)