Cooking Instructions:
- 1 box of Lundberg® Savory Herb Roasted Brown Rice Couscous, prepared according to package directions
- 1/4 cup grated Parmesan cheese
- 1 egg, well beaten
- Garnish:
- Amy’s Organic Tomato Basil Pasta Sauce
- 2-3 ounces crumbled goat cheese (or bleu cheese or feta)
- Fresh basil leaves
Combine cooked Savory Herb couscous with Parmesan cheese and beaten egg.
Press
firmly into an 8 X 8 inch baking pan that has been coated with
non-stick spray. Bake at 400°F for 15 minutes, until firm and golden on
top. Cool in pan. Cut into 9 squares. Remove from pan and cut into
triangles by cutting diagonally across the squares. Sauté couscous
triangles in olive oil or butter on a griddle or heavy cast iron
skillet until toasted and heated through.
Top each triangle with a tablespoon of pasta sauce, goat cheese, and a basil leaf.
Makes 18 Savory Herb Triangles.