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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Saffron Couscous Cake With Spring Vegetable Saute   
    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   
      
   MMMMM   
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