Spicy Tomato Couscous

What do you do with three bags of Bob's Red Mill whole wheat couscous? You search through all your recipe file programs for couscous recipes. Unfortunately, I don't have too many of them. I've done the Esselstyn Pea, Potato and Couscous Hash meal a few times already, but otherwise I found less than 10 recipes total. One was a breakfast recipe so sweet from the McDougall's it would not only raise my trigs but rot my teeth. A few more were salads, where any small pasta would be just fine. A few times I found couscous in the search results it was mentioned as an alternative to rice and other grains under which to serve the food in the recipe.

This one I found in the McDougall Quick and Easy Cookbook:

Spicy Tomato Couscous
Servings: 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes


  1 3/4           cups  vegetable broth
  1                cup  couscous
  1                     onion -- chopped
  1              bunch  green onions -- chopped
  1           teaspoon  minced fresh garlic
  1                can  Tomatoes -- (28 ounce) chopped
  2          teaspoons  basil
  1           teaspoon  thyme
     1/4      teaspoon  crushed red pepper
     1/4      teaspoon  Tabasco sauce
                        freshly ground black pepper to taste

Place 1 1/2 cups of the vegetable broth into a saucepan. Bring to a boil and add the couscous. Mix well, cover, and remove from heat. Set aside.

Place the remaining 1/4 cup broth in another saucepan. Add the remaining ingredients, except for 1/4 cup of the green onions. Mix well and cook over medium heat for 20 minutes, stirring occasionally.

Mix the 1/4 cup green onions into the cooked couscous and serve the tomato sauce over the couscous.


McDougall Quick and Easy Cookbook
page 144

Minus the green onions, since I forgot to buy any. Oops!

It was good, but a little bland. Next time I'll double up on the thyme and basil. Maybe even use 2 cans of stewed tomatoes instead of plain canned. And hopefully I'll remember to buy the scallions!