COUSCOUS PRIMAVERA

"Try this quick and easy alternative to traditional pasta. The couscous is cooked in milk so the results are calcium-rich."

1/2 tablespoon extra virgin olive oil
1 garlic clove, pressed or minced
1 1/2 cups chopped onion
2 cups sliced mushrooms
2 cups grated carrots
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano, crushed
1 cup diced plum tomatoes
3 cups fat free or lowfat milk
1 cup couscous
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves (optional garnish)

Combine olive oil and garlic in a large saucepan and cook over medium heat until the garlic starts to sizzle.

Add onion, mushrooms, carrots, salt, pepper and oregano and continue to cook, stirring frequently, until onion is soft and translucent.

Add tomatoes and milk and bring to a boil. Stir in couscous. Remove from heat and cover tightly. Allow to stand for 5 minutes.

Uncover and stir in the Parmesan cheese. Top each serving with a tablespoon of chopped basil, if desired. Serve immediately.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Make it Better with Milk - Got Milk?, National Fluid Milk Processor Promotion Board, 1998