This week's recipe is perfect for January's wintry weather. Just remember to use jarred or boxed tomato sauce as your base. (For information on why canned tomato sauce is so bad for you read my post here.)

Also, the original recipe calls for tofu, but I am not a fan of this highly proccessed food which can have very negative effects on estrogen levels in males and females, so I have left it out.

Vegetarian Times Issue: January 1, 2007 p.1. Time: 30 minutes or fewer

Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements.

Serves 6

2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
1 low-sodium vegetable bouillon cube or 3 cups homemade vegetable stock (much better:-)
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil

Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
Stir in tomatoes, tomato sauce, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.

Per SERVING: Calories: 162, Protein: 5g, Total fat: 6g, Saturated fat: g, Carbs: 24g, Cholesterol: mg, Sodium: 678mg, Fiber: 3g, Sugars: 7g