Title: Vegetable Couscous
Categories: Pasta Vegetable Casserole
Yield: 4 Servings
| 4 | oz | COUSCOUS |
| 2 | tb | TOASTED SESAME SEEDS |
| 2 | c | CANNED TOMATOES, CRUSHED |
| 1 | c | THINLY SLICED CARROTS |
| 1 | c | DICED GREEN PEPPER |
| 1 | ts | GROUND CUMIN |
| 1/4 | ts | SALT |
IN A MEDIUM SAUCE PAN, BRING 1 1/4 CUPS WATER TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND SESAME SEEDS. COVER AND LET STAND 5 MINUTES. PREHEAT
OVEN TO 350 DEG F. IN A MEDIUM BOWL, COMBINE TOMATOES, CARROTS, PEPPER,
CUMIN AND SALT. SPOON COUSCOUS INTO 6 CUP CASSEROLE. SPREAD OVER BOTTOM
EVENLY AND UP THE SIDES 2 INCHES. SPOON THE MIXTURE OF VEGETABLES INTO
CASSEROLE DISH. COVER WITH FOIL AND BAKE FOR 35 TO 40 MINUTES. MAKES 4
SERVINGS, EACH 198 CALORIES, 3 g FAT, 350 mg SODIUM, 0 CHOL.