---------- Recipe via Meal-Master (tm) v8.02
  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.