Lemon Wine Sauce Over Cous Cous or Quinoa

Ingredients:
Olive oil
crushed red pepper
lemons
parsley
white wine
garlic cloves
chopped tomatoes (or sun-dried)
optional add-ins: basil, broccoli, peas, cauliflower, green/red pepper, zucchini

quinoa, cous cous or pasta

1. In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and a few shakes of red pepper.

2. Saute until the parsley changes to a deep green color. You can add other optional veggies here (I recommend broccoli, cauliflower, green/red pepers)--saute for a few minutes longer.

3. Add about 1/2 cup of white wine (this is optional)

4. Squeeze in the juice of a couple of lemons, you can also use lime for a wonderful variation. Simmer until it cooks down to about half of the juice.

5. Just before serving, toss in the chopped tomatoes. They should be just warmed, but not cooked or mushy. Add basil (or if desired.

6. Serve over cooked cous cous or quinoa (cook time approx 2-3 minutes over boiling water). Also nice served over homemade/wheat pasta. (Keep in mind pasta is not a whole food and harder to digest than a natural grain like cous cous or quinoa).

Enjoy!