Lundberg Family Farms

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.