2 c Water
2 tb Vegetable oil
1/4 ts Turmeric
1/4 ts Cinnamon
1/4 ts Chopped fresh
-gingerroot
2 c Couscous
1/2 c Raisins (optional)
1 c Chopped zucchini
1/2 c Chopped carrot
1/2 c Chopped green onion,
-including tops
1/4 c Chopped green bell pepper
1/4 c Chopped red bell pepper
15 oz Can garbanzo beans
-(chic peas), drained
3 tb Vegetable oil
1 1/2 tb Lemon juice
-salt to taste
-lettuce leaves
1/2 c Sliced almonds
In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a
boil. Stir in couscous and raisins. Cover pan and remove from heat;
let stand for 15 minutes. Transfer to a large mixing bowl and add
vegetables. In a small bowl, combine 3 tablespoons oil, lemon juice
and salt. Our over salad and mix well, breaking up any clumps.
Cover and refrigerate for 8 hours or overnight. To serve, mound on a
lettuce-lined platter and sprinkle with almonds.
Source: the Minnesota Heritage Cookbook Volume ][
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
