Ingredients
cups middle eastern cous-cous
1/4 cup chopped red peppers
6 leaves mint- jullienned
1/4 cup diced red onion
1/4 cup diced cucumber
1/4 cup grated carrot
4 cup vege stock
3 cup ratatouille
8 portobello mushrooms- grilled
Preparation
Sautee the onion, pepper, carrot until tender. Add the cucumber, mint and cous cous and mix well. Add the vege stock and bring to a boil. Allow to simmer until the cous cous is tender. Season to taste. Esing a stacker timbale place top half or mushroom in timbale foolowed by a scoop of ratatouille, then a scoop of cous cous and then the botton half of the mushroom. Turn out onto plate and serve with curried carrot coulis.
