Title: Red pepper couscous ring with vegetables
 Categories: Main dish, Vegetarian
      Yield: 8 Servings
 
      3 lg Red bell peppers
           -- roasted, peeled & seeded
      1 ea Garlic clove
    1/2 tb Wine vinegar
      2 c  Whole wheat couscous
      3 tb Soy margarine
    1/2 md Onion, chopped
           Sea salt
           Freshly ground black pepper
      3 c  Lightly steamed vegetables
           -- broccoli, cauliflower,
           -- mushrooms, carrots, etc
      2 c  Soy yogurt
      1 tb Chopped fresh dill
 
  To roast red peppers, place under broiler or rotate over a gas flame
  until skin blisters and is completely black on all sides. Place
  peppers in a paper bag for 15 minutes to cool. Scrape away charred
  skin, then seed. In a blender or food processor, puree peppers,
  garlic and vinegar. Scrape into a bowl and set aside. In a large
  saucepan, bring 4 cups water to a boil. Stir in couscous and
  margarine, cover and remove from heat. After 10 minutes, stir again
  to fluff. Add red pepper puree, onion and seasonings to couscous and
  mix well. Place in a lightly greased ring mold and refrigerate at
  least an hour. To serve, unmold on a serving plate and fill with
  vegetables. Combine yogurt and dill in a small bowl and serve as a
  sauce with the couscous ring.