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veggie-couscous recipe

Date:    Fri, 17 Feb 95 10:58:36 CST
 From:    rcox@uh.edu (RH Cox)
 This is a 20 minute cous cous reciepe I use if I people over unexpectedly
 Boil water to prepare cous cous as instructed on the package.  Usualy 1 1/2
 cups of water per cup of cous cous.
 Place a large skillit over medium heat.  Pour about 1/2-3/4 c of cooking
 sherry in.  Chop up 1 onion and add.  Stir occasionally.  Add a couple cups
 of chopped broccolli and/or califlour.  Continue to saute.  Add a chopped
 bell pepper. Add a bunch of gree onions.  Spinich, , etc. can be added at
 this point.  Add as much garlic as you can stand.  I usually use 3 or 4
 cloves.  Add Rosemay, Oregano, Bay leaves, and small pinch of cayanne.
 Suate all of this until done.  Usually just a few minutes.
 Add water to cous cous, stir well, and leave covered.
 Remove most of the vegetable from the skillit, leaving as much liquid as
 possible, and some of the vegetables.  Add 2 cups of room temperature water
 to the remaining liquid.  Mix two tablespoons of whole wheat flour in 1/2
 cup of room temperature water until completely dissolved.  Any lumps will
 prove disaterous.  When the water in the skillit boils, and the water/whole
 wheat mixture.  Stir until the gravy thickens.
 To serve put cous cous on each plate, top with vegetable, and gray.  From
 the beggining of preperation to serving has never taken me more than half
 an hour.
 kwvegan vegan