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Why not make a vegetarian Moroccan couscous? A tomato based sauce with harissa, turmeric, chickpeas, carrots, squashes (winter & summer types), mushrooms, raisins, onions and whatever other vegetables you have. (id give you a recipe but i punted--used 1 28 oz can of chopped tomatoes,2 cups additional broth, 6 carrots, 2 cans chickpeas, an onion, handful of raisins, tablespoon or so of harissa, 1/2 tsp turmeric and whatever I had around of the other ingredients. I added a leftover baked potato, diced and a couple of jalapenos).

Cook until vegetables are tender (save chickpeas and raisins for the last ten minutes). took about 1/2 hour to cook serve it over traditional couscous or quinoa. a steamed green as a side dish.

JEWISH-FOOD digest 275 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.