Recipe - Vegetable-Couscous Salad

1 Bell pepper orange
1 Bell pepper red
1 Bell pepper yellow
2 md Bennel bulbs
1 tablespoon Olive oil extra virgin
One fourth teaspoon Red pepper crushed
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Oregano
2 tablespoon Chili powder
3 md Tomatoes peeled and
Chopped
1 One half cup Green beans cut
1 Three fourths cup Kidney beans cooked
3 One fourth cup Black beans cooked
1 Three fourths cup White beans cooked
Water or tomato juic
Needed
Salt and freshly ground
Black pepper to taste
One half cup Cilantro or parsley
Chopped

Seed bell peppers and cut into 1/2inch squares. Remove tops from the
fennel bulbs, cut out the core with a small knife and finely chop. Set
aside.

Warm oil, crushed red pepper, coriander and cumin in a heavy 4quart
saucepan over moderate heat. Fry until seasonings darken slightly.

Add peppers, fennel, oregano and chili powder, and saute about 5 minutes.
Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and
simmer for about 30 minutes, adding water or tomato juice as needed if too
much liquid evaporates. Season with salt and pepper, and stir in cilantro
or parsley. Serve in shallow bowls. Serves 6.

Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source:
Vegetarian Times, April 1993/MM by DEEANNE

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip