Guest guest Posted December 20, 2007 Report Share Posted December 20, 2007 Man, I made this for work. 80% didn't know about couscous and they ate it up before lunch time potluck Happy Holidays to all of you!!!! Mark Buttery Good Veggie Couscous 2 cups fresh chopped vegetables, any combination, red bell pepper, onion, broccoli flowerets, pea pods, carrots, asparagus, etc. 1 cup sliced fresh mushrooms 1 14 1/2 ounce can vegetable broth 2 tablespoons butter or margarine 1 tablespoon chopped fresh herbs (basil, thyme, tarragon, sage, etc.) 1 cup uncooked couscous Combine vegetables, mushrooms, broth, light butter and herbs in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium-low. Cook until vegetables are crisply tender, 5 to 7 minutes. Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until broth is absorbed. Season with salt and pepper to taste. Yields 8 servings. ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2007 Report Share Posted December 21, 2007 This sounds really good! I think we'll have to try it. Sam Man, I made this for work. 80% didn't know about couscous and they ate it up before lunch time potluck Happy Holidays to all of you!!!! Mark Buttery Good Veggie Couscous 2 cups fresh chopped vegetables, any combination, red bell pepper, onion, broccoli flowerets, pea pods, carrots, asparagus, etc. 1 cup sliced fresh mushrooms 1 14 1/2 ounce can vegetable broth 2 tablespoons butter or margarine 1 tablespoon chopped fresh herbs (basil, thyme, tarragon, sage, etc.) 1 cup uncooked couscous Combine vegetables, mushrooms, broth, light butter and herbs in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium-low. Cook until vegetables are crisply tender, 5 to 7 minutes. Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until broth is absorbed. Season with salt and pepper to taste. Yields 8 servings. Confidentiality Notice This email message, including any and all attachments, is for the sole use of the intended recipient and may contain individually identifiable patient health information. The use and disclosure of any personal health information contained in this email by the recipient is restricted by Federal regulations governing Confidentiality and Drug Abuse Patient Records, 42 C.F.R. Part 2, and the Health Insurance Portability and Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted appropriately when its use is no longer required. Any unauthorized review, use, disclosure or distribution of this email is prohibited and may violate Federal laws, including the Privacy Act. A general authorization for the release of medical or other information is NOT sufficient for this purpose. If you are not the intended recipient, please contact Samantha Lea or Adapt at (541) 672-2691, and destroy all copies of the original message. 21/12/2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2007 Report Share Posted December 21, 2007 It sure does and sounds very quick to make for a meal. Judy - Samantha Lea Friday, December 21, 2007 10:25 AM RE: Buttery Good Veggie Couscous This sounds really good! I think we'll have to try it. Sam Man, I made this for work. 80% didn't know about couscous and they ate it up before lunch time potluck Happy Holidays to all of you!!!! Mark Buttery Good Veggie Couscous 2 cups fresh chopped vegetables, any combination, red bell pepper, onion, broccoli flowerets, pea pods, carrots, asparagus, etc. 1 cup sliced fresh mushrooms 1 14 1/2 ounce can vegetable broth 2 tablespoons butter or margarine 1 tablespoon chopped fresh herbs (basil, thyme, tarragon, sage, etc.) 1 cup uncooked couscous Combine vegetables, mushrooms, broth, light butter and herbs in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium-low. Cook until vegetables are crisply tender, 5 to 7 minutes. Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until broth is absorbed. Season with salt and pepper to taste. Yields 8 servings. Confidentiality Notice This email message, including any and all attachments, is for the sole use of the intended recipient and may contain individually identifiable patient health information. The use and disclosure of any personal health information contained in this email by the recipient is restricted by Federal regulations governing Confidentiality and Drug Abuse Patient Records, 42 C.F.R. Part 2, and the Health Insurance Portability and Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted appropriately when its use is no longer required. Any unauthorized review, use, disclosure or distribution of this email is prohibited and may violate Federal laws, including the Privacy Act. A general authorization for the release of medical or other information is NOT sufficient for this purpose. If you are not the intended recipient, please contact Samantha Lea or Adapt at (541) 672-2691, and destroy all copies of the original message. 21/12/2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2007 Report Share Posted December 21, 2007 This sounds great Mark! I'm going to make some for the office party tomorrow. Cyndy Quote Link to comment Share on other sites More sharing options...
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