Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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