---------- Recipe via Meal-Master (tm) v8.02
  Categories: Middle east
       Yield: 4 servings
   1 3/4 c  Tomato juice
       3 ts Curry powder
       1 ts Garlic powder
       1 ts Ground coriander
       1 ts Salt
     1/2 ts Ground ginger
     1/2 ts Ground cumin
     1/4 ts Ground red pepper
       1 c  Water
       1 c  Uncooked couscous
       1 c  Diagonally sliced carrots
            -(about 3 medium)
     1/2 c  Dark seedless raisins
   1 1/2 c  Broccoli florets
       1    Red bell pepper, cut into
            -1 chunks (1 cup)
       1 cn Chick peas, rinsed and
            -drained (15 oz)
   In a 2-quart glass measure, stir together juice, curry powder, garlic
   powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of
   mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.
   Cover with lid and microwave on high 3-5 minutes, or until boiling.
   Stir in couscous; cover and let stand 8 minutes.
   Add carrots and raisins to mixture remaining in glass measure. Cover
   with vented plastic wrap and microwave on high 4-6 minutes, or until
   crisp tender. Add broccoli and bell pepper. Microwave on high 3-5
   minutes, or until crisp tender. Stir in peas; re-cover and microwave
   on high 2 minutes.
   Fluff couscous with a fork and arrange in the center of a large
   serving plate. Surround with vegetable mixture and serve immediately.
   Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams
   fat (3 percent total calories); 77 grams carbohydrates; 14 grams
   dietary fiber; no cholesterol; 1,234 milligrams sodium.