We must not treat that knowledge simply as a source of delight. We must do something more. We must follow in the train of those who, knowing God, have proclaimed Him. Here is our task. Here is an additional delight. This knowledge, like all knowledge, is enjoyed best when it is shared. And this knowledge of God, like no other knowledge, will bring life and health to a sin-sick world. It is the glory of the Christian to tell out the glory of God. God made us for this. Let us arise and do it with all our might!

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

1 1/4	c	Defatted sodium-reduced chicken stock or water
1/2	ts	Salt
2		Cloves garlic, minced
1 1/2	ts	Olive oil, pref.extra-virgin
1 1/2	c	Medium grain couscous
8		Cherry tomatoes, cut into slivers
1/4	c	Nicoise olives, pitted & sliced
8		Liaves fresh basil, cut into julienne strips, -or-
1	tb	Coarsely choped fresh parsley
1	tb	Red wine vinegar
		Salt & freshly ground black pepper

INSTRUCTIONS

(without permission from Harrosmith)
This is a coloful accompaniment to plain roast chicken or broiled fish.
With a bit more vinegar, it can also sere as a salad. Note : Nicoise
olives(tiny dark brown salt-brine-cured olives from France) are avaliable
in speciality stores, or can be substituted by other good-quality black
olive, such as Kalamata or Gaeta.
1. Combine stock or water, salt, garlic and oil in a med. saucepan with a
tight-fitting lid and bring to a boil. Stir in couscous and remove from
heat. Cover and let stand for 5 mins. Uncover and fluff with a fork to
separate the grains.
2. Add tomatoes, olives, basil or parsley and vinegar and toss till
completely mixed. Season with salt and pepper. Serve warm or at room Temp.
Serves :: 6 (Prep. time : abt 10 mins)
Posted to rec.food.recipes by al601@FreeNet.Carleton.CA (Frank Laberge) on
1994r, .

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