Ingedients
1 cup sliced fresh mushrooms
1 tablespoon margarine
1 cup water
1 tablespoon snipped fresh parsley
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon dried oregano, crushed
Dash pepper
2/3 cup couscous
1 medium tomato, peeled, seeded and chopped
Directions
In medium saucepan cook mushrooms in hot margarine until tender.
Carefully add water to saucepan. Stir in parsley, basil, salt, orengano and pepper. Bring to boiling; remove from heat. Stir in couscous.
Let stand, covereed, for 5 minutes. Stir in tomato and serve.
Makes 4 servings.
