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4 oz COUSCOUS 1 c DICED GREEN PEPPER
2 tb TOASTED SESAME SEEDS 1 ts GROUND CUMIN
2 c CANNED TOMATOES, CRUSHED 1/4 ts SALT
1 c THINLY SLICED CARROTS
4 servings
IN A MEDIUM SAUCE PAN, BRING 1 1/4 CUPS WATER TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND SESAME SEEDS. COVER AND LET STAND 5 MINUTES. PREHEAT
OVEN TO 350 DEG F. IN A MEDIUM BOWL, COMBINE TOMATOES, CARROTS, PEPPER,
CUMIN AND SALT. SPOON COUSCOUS INTO 6 CUP CASSEROLE. SPREAD OVER BOTTOM
EVENLY AND UP THE SIDES 2 INCHES. SPOON THE MIXTURE OF VEGETABLES INTO
CASSEROLE DISH. COVER WITH FOIL AND BAKE FOR 35 TO 40 MINUTES. MAKES 4
SERVINGS, EACH 198 CALORIES, 3 g FAT, 350 mg SODIUM, 0 CHOL.
2 tb TOASTED SESAME SEEDS 1 ts GROUND CUMIN
2 c CANNED TOMATOES, CRUSHED 1/4 ts SALT
1 c THINLY SLICED CARROTS
4 servings
IN A MEDIUM SAUCE PAN, BRING 1 1/4 CUPS WATER TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND SESAME SEEDS. COVER AND LET STAND 5 MINUTES. PREHEAT
OVEN TO 350 DEG F. IN A MEDIUM BOWL, COMBINE TOMATOES, CARROTS, PEPPER,
CUMIN AND SALT. SPOON COUSCOUS INTO 6 CUP CASSEROLE. SPREAD OVER BOTTOM
EVENLY AND UP THE SIDES 2 INCHES. SPOON THE MIXTURE OF VEGETABLES INTO
CASSEROLE DISH. COVER WITH FOIL AND BAKE FOR 35 TO 40 MINUTES. MAKES 4
SERVINGS, EACH 198 CALORIES, 3 g FAT, 350 mg SODIUM, 0 CHOL.
