Israeli Couscous With Chunky Tomato Sauce

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Posted for zaar world tour 2005. try whole wheat couscous for nutritional boost. can be used to top polenta or pasta. quick and easy and very low-fat. saffron is very good but very expensive and some grocery stores only sell it from behind a counter. from vegetarian times cooks mediterranean. have not made this yet.

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Steps

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In small saucepan heat 1 1 / 2 cups broth until simmering.

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Stir in couscous and saffron.

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Remove from heat , cover and let sit until all the liquid is absorbed , about 5 minutes.

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Transfer couscous to baking dish and stir in pine nuts and scallions.

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Cover with aluminum foil to keep warm and set aside.

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Heat remaining 1 / 4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender , about 5 minutes.

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Roughly chop tomatoes and add to saucepan with their juice.

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Add basil , thyme and red pepper flakes.

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Cook over medium heat , stirring occasionally , until thickened , about 20 minutes.

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Season sauce with salt and pepper and pour over couscous.

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Serve immediately.

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Ingredients

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vegetable broth, couscous, saffron, pine nuts, scallions, onion, garlic cloves, plum tomatoes, fresh basil, fresh thyme, crushed red pepper flakes, salt & freshly ground black pepper