MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saffron Couscous Cake With Spring Vegetable Sauté
 Categories: Vegetarian
      Yield: 6 Servings
 
      2 tb Olive oil; plus more
           - for brushing
      2 lg Shallots; minced
      2 c  Instant couscous
      3 c  Vegetable broth; hot
      1 pn Ground saffron or turmeric
    1/8 ts Cayenne
           Salt
      1 sm Yellow bell pepper; seeded,
           -cut into matchsticks
      8 oz Thin asparagus; trimmed,
           - cut diagonally
           - into 1" pieces
      1 lg Carrot; shredded
      4    Scallions; minced
    2/3 c  Baby peas; fresh or thawed
      1 c  Grape or cherry tomatoes;
           - halved
           Black pepper; freshly ground
      2 tb Fresh parsley or other herb;
           - minced
 
  Heat 1 tb olive oil in a medium-sized saucepan over medium heat. Add
  the shallots, cover, and cook until softened, about 5 minutes. Add
  the couscous and stir to coat with the oil. Stir in the hot broth and
  bring to a boil. Reduce the heat to low and sir in the saffron,
  cayenne, and salt to taste. Cover and cook until all of the liquid is
  absorbed, 5 to 7 minutes.
  
  Transfer the couscous to a lightly oiled 9" springform pan. Lightly
  press the couscous into the pan and smooth the top. Refrigerate until
  firm, at least 1 hour or up to 4 hours.
  
  Preheat the oven to 350°F. Lightly oil a baking sheet. Remove the
  cake from the refrigerator, release the springform pan, and cut the
  cake into 6 wedges. Place on the prepared baking sheet and brush
  lightly with olive oil. Bake util just hot, 12 to 15 minutes.
  
  Meanwhile, heat the remaining 1 tb olive oil in a large skillet over
  medium heat. Add the bell pepper and asparagus and cook, stirring,
  until slightly softened, about 5 minutes. Add the carrot, scallions,
  peas, tomatoes, salt, and pepper to taste. Cook, stirring, until the
  vegetables are tender, about 3 minutes. Stir in the parsley.
  
  Arrange the couscous wedges on individual plates, top with a large
  spoonful of the vegetables, and serve immediately.
  
  Recipe by Vegan Planet by Robin Robertson
 
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