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Creole Couscous

Recipe: Creole Couscous

Remarks:

Servings:
Serves 4

Ingredients:

    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)

Instructions:

    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.

Serving Suggestions:

Enjoy!

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