Well, Ladies, it's time to close this swap! I'm glad everyone enjoyed it and I'd like to thank everyone who sent out recipes. A big thank you to everyone who responded, too. One thing: if you signed up for the swap and didn't get a recipe, please let me know, okay? Jeanne already has the June FOTESS swap up and running, check it out! We are going to take a break in July and I will be back in August with our 2nd Annual FOTESS Yard Sale! Last year's Yard Sale was fun and I'm sure this one will be too! Off to sit outside and enjoy a glass of vino! Shirley!

If all you want to do is cook the couscous cereal, all you need to do is cook 'x' amount of the cereal in '2x' amount of broth or water. This is one of the few times I use bullion cubes: take 2 cups of water, bring to a boil, add a Knorr chicken bullion cube, dissolve, add 1 cup of couscous, stir and return to the boil, cover and remove from the heat. After 5 or 10 minutes, remove the cover, fluff the couscous up and add butter, if desired. Very quick way to get a carb fix. If you want to make a real authentic couscous dish, though, keep reading. I've had couscous in Algerian restaurants, and this recipe tastes pretty authentic: This is a very reliable recipe. It's from 'Craig Claiborne's Gourmet Diet', and I reproduce it pretty much exactly as he has it. I've made it several times, and it's quite tasty. A few things I would note: if you can find 'Harissa' at a gourmet store, you don't need to make the Hot Pepper Sauce. (For that matter, you could use sriracha or your favorite salsa. Not traditional, but it'll still be good.) Also, don't be intimidated if you don't have every last little ingredient--it'll still probably taste good. I've made it without leeks one time, without turnips another--still was good. Also, instead of a cut up chicken, you could use 2 1/2 to 3 pounds of skinless/boneless chicken thighs to save some time. COUSCOUS WITH CHICKEN 1/2 cup dried chick-peas 2 tbsp butter or margarine One 2 1/2 pound chicken, cut up into serving pieces 1/2 tsp cumin 1 tbsp finely grated ginger 1/2 tsp turmeric 1/4 tsp saffron (optional) 2 tsp freshly ground black pepper 1 leek, trimmed, rinsed and cut up into small cubes (about 3/4 cup) 1 cup fresh or canned unsalted tomatoes, quartered 6 very small white onions, or one medium onion, quartered (about 1 cup) 4 cups unsalted chicken broth 2 ribs celery, trimmed and cut into 1 1/2 inch lengths (optional) 3 small carrots, peeled, trimmed and cut into 1" lengths, about 1 cup 1 red or green sweet pepper, cored, seeded and cut into 2" squares 3 very small or 2 medium turnips, cut into quarters, about 1 1/2 cups 2 small zucchini, trimmed and cut into 1" cubes Couscous Hot Pepper Sauce (recipe follows this one) or Harissa 1. Soak the chickpeas for at least 6 hours in water to cover. Drain and cook in water to cover about 2 inches above the peas for about 15 minutes, or until tender. 2. Heat the butter or margarine over low heat in a casserole and add the chicken. Turn the pieces in the butter and sprinkle with cumin, ginger, turmeric, saffron (if used), garlic and a generous grinding of pepper. Cook, stirring, until the chicken starts to lose its raw color. 3. Add the leek, tomatoes, onions and chicken broth and bring to the boil. Simmer for 20 minutes. 4. Add the celery (if used), carrots and sweet pepper and continue cooking for 5 minutes. Add the turnips and cook for 5 minutes. Add the zucchini and drained chickpeas and cook for 5 minutes. 5. Press a sieve in the broth and scoop out 3 cups of broth for the couscous. 6. To serve, spoon a generous amount of couscous into individual soup bowls. Serve the chicken and vegetables on top. Ladle a generous amount of broth over each serving. Take a spoonful of the hot broth and add as much hot sauce as you desire. Stir to dissolve. Spoon this over each serving. Couscous (the cereal) 1 1/2 cups couscous cereal 3 cups strained liquid from the couscous with chicken recipe, above 1. Put the couscous in a saucepan. Pour the hot broth over it. Cook over low heat, stirring, for about 2 minutes. Cover and remove from the heat. 2. Let stand for 10 minutes, or until ready to serve. Before serving, fluff the couscous with a fork. Hot Pepper Sauce 2 tbsp hot crushed red pepper flakes 3 tbsp water 1 tbsp olive oil 1/2 tsp ground coriander 1. Combine the pepper flakes and water in a small saucepan. Bring just to the boil, stirring. 2. Remove from the heat and add the oil and coriander.

This is one of my favorite salads-I also like to stuff a tomatoe with it also. "Sharon's Shrimp Salad" ************************ *4 cups cooked pasta (the tiny "O" ring pasta..al dente) * 1/2 lb cooked shrimp-sliced in half lengthways 1 cup thinly sliced celery 1 cup frozen green peas-cooked till just done! 1/2 cup sun dried tomatoes-diced 1/2 cup diced sweet onion 1 small jar of marinated artichoke hearts, cut in chunks salt & pepper to taste grated rind & juice of 1 lemon DRESSING: ********* Equal parts of MARIE'S Blue Cheese Vinagrette (in produce case at the grocery) and Catalina dressing.Blend together & mix into the pasta salad. Mighty Tasty!!

I will have to give this a try.....I'm beginning to like dried fruit in my salads. Thanks. RL`