*  Exported from  MasterCook  *
 
                            HUMMUS-COUSCOUS LOAF
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Couscous
    2 1/2   c            Water
      1/4   c            Water
    1       t            Olive oil
    1       sm           Eggplant, cut into
                         -french-fry sized strips
    2                    Carrots, chopped into very
                         -small pieces (minced)
    2                    Cloves garlic, minced
      1/4   ts           Salt
                         -Freshly ground black
                         -pepper, to taste
    1 1/2   c            Cooked chickpeas
    1       tb           Sesame tahini paste
                         -Freshly squeezed lemon
                         -juice from 1/2 a lemon
    1 1/2   c            Vegetable broth, or 1 1/2
                         -cups water mixed
                         -with 1 tablespoon
                         -vegetable broth seasoning
    2       tb           Egg replacer or potato
                         -starch
    2       tb           Wheat flour
                         -Paprika, freshly ground
                         -black pepper
 
   Preheat oven to 350 degrees.
   
   In a saucepan, add the couscous and water. Bring to a
   boil, then reduce the heat and cover. Cook until all
   the water is gone, about 10 minutes. Then turn off the
   heat.
   
   While the couscous is cooking, saute the vegetables.
   On a large saucepan, spray the olive oil on the pan or
   brush with a pastry brush. Add the water and heat over
   moderate heat until the water starts to simmer. Add
   the eggplant strips, carrots, garlic, salt and pepper.
   Saute until soft, adding a little more water if too
   dry. Then turn off the heat.
   
   In a mixing bowl or blender, mix the chickpeas, tahini
   paste, lemon juice, and vegetable broth. Using a hand
   blender or blender, blend into a smooth paste. Then
   add the egg replacer or potato starch, and the flour.
   Blend until smooth.
   
   With the heat turned off on the large saucepan, add
   the chickpea (hummus) mixture to the vegetables and
   coat well. Then add the couscous and mix the
   vegetable/hummus mixture into the couscous.
   
   Lightly grease a glass bread loaf pan with olive oil.
   Add the couscous/vegetable/hummus mixture. Press into
   the loaf pan. Dust the top of the loaf with paprika
   and black pepper.
   
   Bake 50-55 minutes. Let stand 10-15 minutes before
   serving. Serve in thick slices with a green vegetable
   such as cooked spinach, a salad such as lettuce topped
   with fresh orange slices, and if desired, a bread such
   as warm whole-wheat pita bread. - Mary Howard
  
 
 
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