Couscous and Tomatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 269. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 14 1/2-ounce can stewed tomatoes
- 1/4 cup chopped onion
- to 1/4 teaspoon ground red pepper
- 1 teaspoon garlic powder
- 1 cup couscous
- 1/4 cup sliced pitted ripe olives
- 1/4 cup snipped parsley
Instructions
- In a saucepan combine undrained stewed tomatoes, onion, pepper, garlic powder, 1 cup water, and 1/2 teaspoon salt. Bring to boiling. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Stir in olives and parsley.
- Try quick-cooking rice in place of the couscous.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Barb's Pesto Roasted Chicken, Zucchini, Couscous and Heirloom tomatoes with olive oil - Wed01Sep2004" by roland; license: CC0 (https://creativecommons.org/publicdomain/zero/1.0/); source: https://www.flickr.com/photos/35034347371@N01/329500. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.