---------- Recipe via Meal-Master (tm) v8.02

     Title: SPICED VEGETABLE COUSCOUS
Categories: Middle east
     Yield: 4 servings

 1 3/4 c  Tomato juice
     3 ts Curry powder
     1 ts Garlic powder
     1 ts Ground coriander
     1 ts Salt
   1/2 ts Ground ginger
   1/2 ts Ground cumin
   1/4 ts Ground red pepper
     1 c  Water
     1 c  Uncooked couscous
     1 c  Diagonally sliced carrots
          -(about 3 medium)
   1/2 c  Dark seedless raisins
 1 1/2 c  Broccoli florets
     1    Red bell pepper, cut into
          -1" chunks (1 cup)
     1 cn Chick peas, rinsed and
          -drained (15 oz)

 In a 2-quart glass measure, stir together juice, curry powder, garlic
 powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of
 mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.

 Cover with lid and microwave on high 3-5 minutes, or until boiling.
 Stir in couscous; cover and let stand 8 minutes.

 Add carrots and raisins to mixture remaining in glass measure. Cover
 with vented plastic wrap and microwave on high 4-6 minutes, or until
 crisp tender. Add broccoli and bell pepper. Microwave on high 3-5
 minutes, or until crisp tender. Stir in peas; re-cover and microwave
 on high 2 minutes.

 Fluff couscous with a fork and arrange in the center of a large
 serving plate. Surround with vegetable mixture and serve immediately.

 Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams
 fat (3 percent total calories); 77 grams carbohydrates; 14 grams
 dietary fiber; no cholesterol; 1,234 milligrams sodium.

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