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CousCous
1 large onion chopped
3 stalks celery chopped
1/2 lb fresh mushrooms, halved,
4 medium carrots, sliced
-1 teaspoon dillweed
1 bay leaf
2 teaspoons dried parsley
1/2 teaspoon dried mustard
1 clove garlic, crushed and minced.
2 cups stock
1/2 cup white wine or apple juice
20 oz tin garbanzo beans
Saute in oil, onion, celery, mushrooms and carrots. Add dill, bay,
parsley, mustard and garlic. Cook 10 minutes, then add stock and
wine or juice. cover and cook 10 more mins. Add chick peas.
Season to taste with salt and pepper
Sauce
1 cup milk
1/4 cup dry milk
1 egg
8 oz can tomato sauce
1/2 cup dark brown sugar
1/4 cup white vinegar
1/2 teaspoon dried mustard
In a double boiler, over a low heat, using a whisk, beat together
milk, dry milk and egg. Add tomato sauce, sugar, vinegar and
mustard. Whisk until thickened.
Place a portion of cooked grain on each plate, top with vegetable/
bean mix. Pour the sauce over all.
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Couscous 11