INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees.  In a saucepan, add the couscous and
water. Bring to a boil, then  reduce the heat and cover. Cook until all
the water is gone, about 10  minutes. Then turn off the heat.  While
the couscous is cooking, saute the vegetables. On a large  saucepan,
spray the olive oil on the pan or brush with a pastry  brush. Add the
water and heat over moderate heat until the water  starts to simmer.
Add the eggplant strips, carrots, garlic, salt and  pepper. Saute until
soft, adding a little more water if too dry. Then  turn off the heat.
In a mixing bowl or blender, mix the chickpeas, tahini paste, lemon
juice, and vegetable broth. Using a hand blender or blender, blend
into a smooth paste. Then add the egg replacer or potato starch, and
the flour. Blend until smooth.  With the heat turned off on the large
saucepan, add the chickpea  (hummus) mixture to the vegetables and coat
well. Then add the  couscous and mix the vegetable/hummus mixture into
the couscous.  Lightly grease a glass bread loaf pan with olive oil.
Add the  couscous/vegetable/hummus mixture. Press into the loaf pan.
Dust the  top of the loaf with paprika and black pepper.  Bake 50-55
minutes. Let stand 10-15 minutes before serving. Serve in  thick slices
with a green vegetable such as cooked spinach, a salad  such as lettuce
topped with fresh orange slices, and if desired, a  bread such as warm
whole-wheat pita bread. - Mary Howard  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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