Red pepper couscous ring with vegetables Recipe

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Red pepper couscous ring with vegetables

Artist:	_	Yield:	8
Categories:	Beans, Couscous, Entrees, Vegetables, Vegetarian	Rating:	0
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Ingredients:

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

Procedures:

1	To roast red peppers, place under broiler or rotate over a gas flame until skin blisters and is completely black on all sides.
2	Place peppers in a paper bag for 15 minutes to cool.
3	Scrape away charred skin, then seed.
4	In a blender or food processor, puree peppers, garlic and vinegar.
5	Scrape into a bowl and set aside.
6	In a large saucepan, bring 4 cups water to a boil.
7	Stir in couscous and margarine, cover and remove from heat.
8	After 10 minutes, stir again to fluff.
9	Add red pepper puree, onion and seasonings to couscous and mix well.
10	Place in a lightly greased ring mold and refrigerate at least an hour.
11	To serve, unmold on a serving plate and fill with vegetables.
12	Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring.