Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Red bell peppers Sea salt
-- roasted, peeled seeded Freshly ground black pepper
1 ea Garlic clove 3 c Lightly steamed vegetables
1/2 tb Wine vinegar -- broccoli, cauliflower,
2 c Whole wheat couscous -- mushrooms, carrots, etc
3 tb Soy margarine 2 c Soy yogurt
1/2 md Onion, chopped 1 tb Chopped fresh dill

To roast red peppers, place under broiler or rotate over a gas flame
until skin blisters and is completely black on all sides. Place
peppers in a paper bag for 15 minutes to cool. Scrape away charred
skin, then seed.

In a blender or food processor, puree peppers, garlic and vinegar.
Scrape into a bowl and set aside.

In a large saucepan, bring 4 cups water to a boil. Stir in couscous
and margarine, cover and remove from heat. After 10 minutes, stir
again to fluff.

Add red pepper puree, onion and seasonings to couscous and mix well.
Place in a lightly greased ring mold and refrigerate at least an hour.

To serve, unmold on a serving plate and fill with vegetables. Combine
yogurt and dill in a small bowl and serve as a sauce with the couscous
ring.

Sue Frederick (ed), "Delicious! Collection" Posted by Karen Mintzias
Submitted By MARK SATTERLY On 11-02-95

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