| | Couscous Provencal
3 cups of peeled chopped fresh tomatoes or one 14 ounce can of tomatoes
3 green onions, chopped
4 cloves garlic, crushed
1/2 teaspoon of dried thyme
1 teaspoon of dried basil
1/3 cup of couscous
1/2 cup of ripe olives, sliced
Feta or blue cheese
In a slow cooker, combine tomatoes, green onions, garlic, thyme and basil. Cover and cook on LOW 5 to 6 hours. Stir in couscous and olives. Turn control to HIGH. Cover and cook on HIGH 25 to 30 minutes. Serve sprinkled with crumbled cheese. Makes 5 or 6 servings |
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