Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Salads, Main dish, Grains, Vegetarian, Vegan	4	Servings

INGREDIENTS

1/2	c	Currants
1/4	c	Fresh-squeezed orange juice
1/4	c	Fresh-squeezed lemon juice
1/3	c	Canola or safflower oil
1/4	ts	Ground cinnamon
1/2	ts	Fine sea salt
1/8	ts	Cayenne pepper
3	c	Water
1	tb	Canola or safflower oil
1 1/2	c	Couscous preferably whole wheat
1	md	Carrot; finely chopped
1	c	Sliced green beans OR- yellow wax beans (cut into 1/4" pieces)
1	md	Red bell pepper seeded and finely chopped
1/2	sm	Red onion; finley chopped
1/4	c	Finely chopped fresh mint OR- parsley
1/2	c	Tamari-roasted almonds coarsley chopped

INSTRUCTIONS

OPTIONAL
Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt,
and cayenne in a jar.  Cover with the lid and shake until the ingredients
are well mixed.
In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir
in the couscous.  Immediately remove from the heat, cover, and let stand
until the water is absorbed, about 6 minutes. Transfer the couscous to a
large bowl, and fluff with a fork.  Cool completely.
Put 1 inch of water in a large saucepan with a steamer basket, cover with
the lid, and bring to a gentle boil. Put the carrot, green beans, and bell
pepper in the steamer basket, cover with the steamer (lid? ~K.M.), and
steam until the vegetables are a bright color, about 3 minutes. Remove the
steamed vegetables from the basket; they should still have a crunch. Rinse
under cold water, drain, and cool completely.
Stir the steamed vegetables, onion, and mint into the couscous. Shake the
Spicy Currant Dressing and pour it over the salad. Stir until well coated.
Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle
the toasted almonds over the top just before serving and serve chilled. (If
the salad is prepared more than a few hours ahead, adjust the seasonings
before serving.)
Source: May All Be Fed - by John Robbins, with recipes by Jia Patton and
Friends
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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