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Christian Vegetarian Association Presents:
Take Heart!
Vegetarian Cous Cous
(http://www.epicurious.com/ )

Serves 6-8

Ingredients:

1 pound couscous

3 cups vegetable broth or water

2 large onions, chop and saute

1/2 cup olive oil

1 15 oz. can chick peas, drained

2/3 cup dried currants

2 bunches of scallions, chopped

1 box frozen peas, defrosted

4 tablespoons cilantro

1/2 teaspoon nutmeg

1 teaspoon cumin

1/2 teaspoon curry

1/2 teaspoon coriander

2 teaspoons salt

1 teaspoon pepper

2 tablespoons lemon juice

2 large vine-ripened tomatoes,

small dice

1/2 cup sliced almonds, toasted

Preparation:

- Saute onions with 1/4 cup of olive oil until golden brown. Cool and set aside.

- In a 3-4 quart heavy saucepan, bring the broth or water to a boil. Add cous cous, cover and remove from heat. Allow to sit for 5 minutes until cous cous absorbs all liquid.

- Add 1/4 cup of olive oil to cous cous along with onion and mix. Combine next 12 ingredients, add and mix thoroughly. Can be refrigerated all day up to this point.

- Just before serving, add diced tomatoes and mix. Sprinkle with almonds that have been toasted for 3-5 minutes at 400 degrees.

- Garnish with cilantro sprigs.

Your question and comments are welcome

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