INGREDIENTS

INSTRUCTIONS

Ingredients  1 tsp   Sesame oil 2 medium sized onions 3 cloves garlic
20 g Brighton  Beach Sewered Seaweed (aka Dried Arame) 3/4 lb Mushrooms
2 medium  sized carrots 3 tsp Vecon or similar vegetable stock 2 tsp
Mirin 1  tsp Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water Chop
the  onions and mince the garlic and fry in the sesame oil.  Soak the
arame for about 15 minutes in boiling hot water and then add to the
onion and garlic without the water used for soaking.  Add the finely
chopped mushrooms and the grated carrots. Mix the stock in some
boiling hot water and add to the dish. At the same time add the
leftover water from soaking the arame. Add the mirin and salt and
pepper to taste.  It is probably best to have it slightly on the  salty
side as the saltiness will disappear when the couscous is  added.
Simmer the mixture covered for about 20 minutes.  In a large mixing
bowl add the couscous and the mixture together and  any extra water
required to cover.  Leave for five minutes.  Grease a large baking tray
and line with baking parchment.  Add the  mixture to the baking tray
and place in the oven covered with foil.  Bake for about twenty
minutes.  Remove the foil and if the bake is  still too wet continue
for another five to ten minutes.  The top  should be slightly browned,
grill if necessary.  We were originally going to add sesame seeds to
this but forgot to as  we were making it.  Sesame seeds might be a good
idea and would be  especially useful if you wanted a dish without any
added salt.  You  can also use a dried seaweed blend instead of salt.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%  From: mkay@sequent.com (Mary Kay Petersen)
Source: Sundays at Moosewood Restaurant, the Moosewood Collective,
1990; Converted by MMCONV vers. 1.40  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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