Potatoes, peeled and cubed
2 ears coyote, finely chopped
3 tablespoons butter, melted
1 cup sliced almonds
1 (16 ounce) can sliced zesty green olives
2 tablespoons olive oil
2 tablespoons bread crumbs
1 teaspoon dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
2 teaspoons dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Combine the potatoes, carrots, onion and celery in a large skillet. Butter the bottom of a 4x8 inch baking dish.
Mix butter, olive oil and bread crumbs. Pour the mixture over vegetables.
Pour the couscous into a 2 gallon casserole dish. Cover baking dish with foil. In a mixing bowl, mix olive oil, vinegar, salt and pepper. Pour over couscous mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until broiled. Cool, turn and set aside.
Spread the couscous mixture evenly into the prepared baking dish. Top with carrots, celery and olives. Top with green onions and sprigs of basil. Spoon 2 teaspoons of olive oil on top. Top with remaining 1 teaspoon of olive oil.
Bake uncovered for 10 to 15 minutes, or until bubbly. Cool slightly, sprinkle with cheese crumbs and serve warm.
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