Instructions: Middle Eastern

Quick-cooking couscous makes a more interesting alternative to rice and pasta side dishes. Here it teams up with fresh mushrooms and tomatoes. For the most flavor, use fresh herbs.

In a medium saucepan cook mushrooms in hot margarine or butter until tender.

Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to a boil. Stir in couscous. Remove from heat.

Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs.

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