Instructions: In small nonstick pan, brown veggie burgers (a quick spray of Pam gets them going.) In another, larger nonstick pan saute onion & mushrooms in a little of the tomato juice from the can of tomatoes. Meanwhile, chop tomatoes to desired size (or puree if you have a really picky family). When onion is translucent and mushrooms cooked, pour tomatoes over. Add 1 T basil, 1 t oregano, 1/4 t chili powder, 1/2 t cinnamon, 1/4 t mint, 1/4 t rosemary powder (or whatever combination you have, but this is delicious).

Simmer. In the meantime, pour 2 c boiling water over couscous, cover and let steam (not over heat). Or prepare couscous in whatever way you desire.

When couscous is 5 minutes away from completion, put garden veggie burgers into tomato mixture spooning some over the top. Sprinkle w/parmesan and let simmer 5 minutes. Serve over couscous.

Serves 2.

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