Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Cous-Cous |
| 2¼ cup | Water |
| 3 tablespoons | Olive Oil |
| 1 \N | Rutabaga; peeled, cut into a square and diced |
| ½ \N | Bulb Fennel; diced |
| 6 \N | Shiitake Mushrooms; sliced |
| 1 tablespoon | Fennel Seed; ground |
| ½ tablespoon | Curry Powder |
| 1 tablespoon | Roasted Coriander; ground |
| 3 \N | Tomatoes; seeded and diced |
| 5 \N | Green Onions; sliced |
| 2 tablespoons | Preserved Lemon; diced |
| 2 tablespoons | Mint; roughly chopped |
| 2 tablespoons | Basil; roughly chopped |
| ¼ cup | Sliced Toasted Almonds |
| 3 tablespoons | Lemon Juice |
| \N \N | Salt |
| \N \N | Pepper |
Heat olive oil in a sauce pot. SAute diced rutabaga, fennel and mushrooms. Add fennel seed, curry powder and coriander. Add water and bring to a simmer. Add cous-cous. Turn off heat and let site covered for 5 minutes. Fold in diced tomato, green onion, preserved lemon, toasted almonds, herbs and lemon juice.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA