Couscous Provencal

[Guest guest]

Couscous Provencal

Makes 5 or 6 servings

 

If using canned tomatoes, increase couscous to 1/2 cup.

Enjoy this side dish hot or chilled.

 

3 cups peeled chopped fresh tomatoes or 1 (14 oz.) can

tomatoes

3 green onions, chopped

4 cloves garlic, crushed

1/2 tsp. dried thyme

1 tsp. dried basil

1/3 cup couscous

1/2 cup ripe olives, sliced

Feta or blue cheese

 

In a slow cooker, combine tomatoes, green onions,

garlic, thyme and basil. Cover and cook on low 5 to 6

hrs. Stir in couscous and olives. Turn control to high.

Cover and cook on High 25 to 30 min. Serve sprinkled

with crumbled cheese.

 

Mable Hoffman's Crockery Cookery