Flowered Seasoned Couscous

Extra virgin olive oil cooking spray
1/2 teaspoon extra virgin olive oil
1/4 cup sliced green onions
3/4 cup water
1/2 teaspoon poultry seasoning
1/2 cup uncooked couscous
2 teaspoons low-sodium soy sauce
1/3 cup peeled, seeded, chopped tomato
1 tablespoon chopped fresh parsley
1/3 teaspoon freshly ground pepper
1 Roma tomato
1/2 teaspoon whole peppercorns

1. Coat a saucepan with cooking spray. Add oil. Place over mediumhigh
heat until hot (takes only a few seconds). Add green onions;
sauté until tender.
2. Add water and poultry seasoning. Bring to a boil and remove
from heat.
3. Add couscous and soy sauce. Cover and let stand for 5 minutes. Stir
in chopped tomato, parsley and ground pepper. Place on a serving platter.
4. Prepare garnish of Roma tomato and whole peppercorns by cutting
top 1/4 off of tomato; discard. Use a paring knife to cut 9 slits down
side of tomato. Keep in tack at bottom. Gently spread sections apart
to resemble a flower. Place atop couscous and use whole peppercorns
for center of the “flower.” Serve with a fresh spring mix salad, fresh
green beans cooked with onions, a dash of Lite salt, ground pepper
and a light sprinkling of extra virgin olive oil. A nice addition to the
meal is baked chicken breast sprinkled with poultry seasoning (bake
covered with foil). You will have an easy dinner with a pleasant
presentation. Great for guests.