INGREDIENTS

INSTRUCTIONS

Place a large skillit over medium heat.  Pour about 1/2-3/4 c of cooking
sherry in.  Chop up 1 onion and add.  Stir occasionally.  Add a couple cups
of chopped broccolli and/or califlour.  Continue to saute.  Add a chopped
bell pepper. Add a bunch of gree onions.  Spinich, , etc. can be added at
this point.  Add as much garlic as you can stand.  I usually use 3 or 4
cloves.  Add Rosemay, Oregano, Bay leaves, and small pinch of cayanne.
Suate all of this until done.  Usually just a few minutes.
Add water to cous cous, stir well, and leave covered.
Remove most of the vegetable from the skillit, leaving as much liquid as
possible, and some of the vegetables.  Add 2 cups of room temperature water
to the remaining liquid.  Mix two tablespoons of whole wheat flour in 1/2
cup of room temperature water until completely dissolved.  Any lumps will
prove disaterous.  When the water in the skillit boils, and the water/whole
wheat mixture.  Stir until the gravy thickens.
To serve put cous cous on each plate, top with vegetable, and gray.  From
the beggining of preperation to serving has never taken me more than half
an hour. Love, Luck and Lolipops Ralph
Source: original
Posted by rcox@uh.edu (RH Cox) to the Fatfree Digest [Volume 15 Issue 18]
Feb. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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