Title: Twenty minute ff couscous
 Categories: Digest, Feb95
      Yield: 1 Servings
 
      1 ea Couscous prepared per
           Pk (1*1/2C*water to 1c
           Couscous)
    1/2 c  Cooking sherry
      1    Onion, chopped
      2 c  Chopped broccoli &/or
           Cauliflour
      1 ea Bell pepper, chopped
      1 ea Bunch green onions
      1 ea Bunch spinach
      1 ea Garlic to taste
      1 ea Herbs (rosemary, oregano,
           Bay leaves)
      1 sm Pinch cayenne pepper
      2 tb Whole wheat flour
 
  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