Herbed Whole Wheat Couscous Tammie Rempe, Thompson School District (Adapted from ) Serves: 4 Ingredients 2 ¼ cups reduced-sodium chicken broth 8 scallions, sliced 8 tablespoons chopped fresh parsley 4 tablespoon chopped oregano 2 cup whole wheat couscous Procedure Bring broth, scallions, parsley, and oregano to a boil in a small saucepan. Add couscous, return to a boil, cover, and immediately remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve. Dry Couscous Zucchini Mozzarella Lori Hause, Food Service Director, Platte Valley Schools 4 to 6 Serves: Ingredients 2 Tablespoons Olive Oil 1 Medium Onion, diced 1 Medium Green Pepper, diced 1-2 small cloves garlic, minced 1 sixteen ounce can Tomatoes with liquid 2 small or 1 large zucchini, sliced 3/4 teaspoon Kosher Salt ½ teaspoon sugar ½ teaspoon oregano ¼ teaspoon chopped basil 1 Cup Grated Mozzarella Cheese
Herbed Whole Wheat Couscous Tammie Rempe, Thompson School District (Adapted from ) Serves: 4 Ingredients 2 ¼ cups reduced-sodium chicken broth 8 scallions, sliced 8 tablespoons chopped fresh parsley 4 tablespoon chopped oregano 2 cup whole wheat couscous Procedure Bring broth, scallions, parsley, and oregano to a boil in a small saucepan. Add couscous, return to a boil, cover, and immediately remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve. Dry Couscous Zucchini Mozzarella Lori Hause, Food Service Director, Platte Valley Schools Serves: 4 to 6 Ingredients 2 Tablespoons Olive Oil 1 Medium Onion, diced 1 Medium Green Pepper, diced 1-2 small cloves garlic, minced 1 sixteen ounce can Tomatoes with liquid 2 small or 1 large zucchini, sliced 3/4 teaspoon Kosher Salt ½ teaspoon sugar ½ teaspoon oregano ¼ teaspoon chopped basil 1 Cup Grated Mozzarella Cheese
The-Colorado-FTS-Cookbook-recipes-Family.docx