(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals


Makes 6 servings.
Serving size: ¾ cup.

2 medium plum tomatoes, roughly chopped
1/4 cup green onions, roughly chopped
1/4 cup raisins
1/4 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups water
2 1/2 cups broccoli florets
1 3/4 cups couscous

In a mixing bowl, combine the tomatoes with the green onions, raisins, basil, cumin, pepper and olive oil.

Set aside.

Place the water and broccoli florets in a large saucepan and add the tomato mixture to the saucepan, then stir in the couscous.

Cover and remove from the heat.

Let stand for 5 minutes.

Fluff lightly with a fork before serving.

National Heart, Lung and Blood Institute -



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages