1/2 ts Vegetable oil
2 Green onions; chopped
2 sm Tomatoes; chopped
1 c Chicken broth
1 ts Ground cumin
Pinch salt
1 ts Curry powder;
1/8 ts Ground cinnamon
1 c Couscous
2 tb Fresh parsley;
In a medium-size non-stick skillet; heat the oil. Add green onions
and tomatoes; saute 3 minutes, stirring. Remove from heat and keep
warm. In a warm. In a medium-size saucepan, combine the remaining
ingredients except the couscous and parsley. Cover and let stand 5
minutes, until liquid is absorbed. Add tomatoes and green onions and
fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups.
