Preparation time: 20 minutes
Total time: 45 minutes
Serving size: Serves 4
Download Print Friendly Version
1/2 tablespoon extra virgin olive oil
1 garlic clove, pressed or minced
1 1/2 cups chopped onions
2 cups grated carrots
2 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced plum tomatoes
3 cups fat free or lowfat Meadow Brook milk
1 cup couscous
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves, optional
1. 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 Meadow Brook milk and bring to a boil. Stir in couscous.
2. 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.
410 calories, 9 grams fat, 50% DV calcium
This recipe uses Meadow Brook Fat Free Skim Milk.
Send this recipe to a friend!