You see, if you aren’t talking to your kids, someone else is. The statistics indicate that teenagers are spending three hours a day watching TV. Preschoolers are watching as much as four hours per day. If teenagers are listening to three hours of TV every day and averaging five minutes a day talking with their dads, who is winning the influence battle? If your preschooler watches four hours per day, how many hours is he hearing from you about how God runs His world? It doesn’t take X-rated violence, sex and language to have an ungodly influence. Even the “good” programs for children can be “bad company” if they offer an exciting, satisfying world that ignores (or denies) the sovereign God of the Bible. Do you really want your children to get the impression that it’s okay to ignore God most of the time?

John Younts

CATEGORY	CUISINE	TAG	YIELD
		Low-fat, Salads	1	Servings

INGREDIENTS

2	c	Good stock
3/4	ts	Cinnamon
1/2	ts	Ground ginger
1/2	ts	Ground cumin
1/4	ts	Turmeric
1	c	Couscous
1	md	Carrot, cut into 1/4 inch
		Dice
1	sm	Red onion, cut into 1/4 inch
		Dice
1	sm	Red bell pepper, cut into
1/4		Inch dice
1	sm	Cucumber or zucchini, cut
		Into 1/4 inch dice
1	sm	Granny Smith apple, cut into
1/4		Inch dice
1/3	c	Currants or raisins
1		2 cups canned chick peas,
		Rinsed and drained
1/4	c	Fresh lemon juice
1/2	ts	Salt
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

In a heavy medium saucepan, whisk together the stock, cinnamon, ginger,
cumin, and turmeric. Add the couscous in a slow steady stream, stirring
constantly, and continue to boil, stirring, for 1 minute. Cover the pot
tightly, remove from the heat and let stand for
15    minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and
let cool.  Then fluff again, rubbing with your fingers to break up any
lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and chick
peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil
with the lemon juice, salt and pepper until well mixed. Pour over the salad
and toss well. Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Feb 22, 98

A Message from our Provider:

“Jesus feels your pain”