2 1/3 cups water
2 carrots, cut into 1/4 inch slices
1 onion, chopped into 1/4 inch slices
1 medium tomato
1 (3 ounce) package dry corn muffin mix
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced fresh rosemary
2 teaspoons dried sage
1 teaspoon dried sage
1 teaspoon dried basil
2 teaspoons dry lemon juice
1/4 teaspoon salt
1 pinch paprika
1 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon white sugar
1/4 teaspoon dried basil
1/4 teaspoon salt
3 tablespoons vegetable oil
1/4 cup honey
1/2 teaspoon dried parsley
2 tablespoons all-purpose flour
1 teaspoon dried tarragon
1 (16 ounce) can whole kernel corn, drained
3 tablespoons olive oil
In a large saucepan, bring water to a boil; add carrots, onion, tomato, corn muffin mix, basil, oregano, rosemary, sage, lemon juice and salt. Bring to a boil, reduce heat and simmer until vegetables are tender.
Add olive oil and stir for 10 minutes. Add honey, flour and paprika; beat with electric mixer for 1 to 1 1 1/2 minutes, until blended. Mix with hands.
Mix corn with olive oil or margarine and add to couscous mixture. Cover, reduce heat to medium low, and simmer until corn is tender. Add olive oil and stir until mixture is just thick.
Separate into 1/2 and .5 portions and place on a paper sheet. Cover heat to medium low. Spread corn 1/2 of its size on each portion of couscous. Arrange remaining couscous over couscous.
Refrigerate couscous for 1 hour or until vegetables are tender.