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Recipe: Creole Couscous
1 box of Near East Pinenut-flavored couscous
1 cup finely chopped celery
1 15-oz can diced tomatoes
1 8-oz can tomato sauce
3 tsp Worcestershire Sauce
1/2 tsp dried oregano leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 Tbl chopped garlic (jar garlic is fine)
Make the couscous according to the directions on the box. Add all of the remaining ingredients to the finished couscous and put in an oven-proof dish. Heat on 350 degrees for 30 minutes. The celery will remain slightly crisp and gives a nice crunch. The couscous can be served warm. I prefer it warm, but it's also pretty good at room temperature. If you are doubling or tripling this recipe for a larger group and reheating the couscous, you might want to add a little wine or vegetable broth to keep it moist during reheating.
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