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	* Exported from MasterCook * Israeli Couscous with Chunky Tomato Sauce Recipe By : Vegetarian Times Cooks Mediterranean Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups vegetable broth 1 cup couscous 1 pinch saffron -- crushed 1 tablespoon pine nuts -- toasted 3 scallions -- trimmed & thinly sliced 1 small onion -- diced 2 cloves garlic -- minced 1 28 oz can whole plum tomatoes 2 tablespoons chopped fresh basil 1 tablespoon fresh thyme -- chopped 1/4 teaspoon crushed red pepper flakes salt & freshly ground black pepper to taste In a small saucepan, heat 1 1/2 cups of the broth until simmering. Stir in the couscous and saffron. Remove the couscous from the heat, cover, and let sit until all the liquid is absorbed, about 5 minutes. Transfer the couscous to a baking dish and stir in the pine nuts and scallions. Cover with foil to keep warm and set aside. Heat the remaining 1/4 cup of broth in a medium saucepan over medium heat and cook the onion and garlic until tender, about 5 minutes. Roughly chop the plum tomatoes and add them to the saucepan with their juice. Add the basil, thyme, and red pepper flakes. Cook over medium heat, stirring occasionally, until thickened, about 20 minutes. Season the sauce with salt & pepper. Pour over the couscous and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Couscous was brought to Israel in the 1950s by northern African Jews and has been given a place of honor at Israeli tables ever since. Try using whole wheat couscous or a blend of half whole wheat and half regular couscous for a boost of nutrition and flavor. This well-seasoned sauce can be used to top your favorite pasta and polenta dishes too. Lyn Hillman**Israeli Couscous with Chunky Tomato Sauce** Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer

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