----------------------------------COUSCOUS---------------------------------- 1 c Cooked Couscous

1 1/2 tb Cucumber, finely diced

1 1/2 tb Pine Nuts, roasted

1 1/2 tb Mint, fresh, finely minced

1 1/2 tb Lemon Juice

2 tb Tomato Concasse (see note)

1 tb Herb-Infused Olive Oil

Salt and Pepper, to taste --------------------------------BASMATI RICE-------------------------------- 1 c Basmati Rice, cooked

2 tb Spinach, chopped and sauteed

2 tb Tomato Paste

1 1/2 tb Zucchini, blanched and

- finely diced Salt and Pepper, to taste -----------------------------------QUINOA----------------------------------- 1 c Quinoa, cooked

2 tb Shiitake Mushrooms, finely

- sliced and sauteed 2 tb Shiitake Mushroom Duxelles

- (see note) 1 tb Red Bell Pepper, roasted and

- finely chopped 1 1/2 ts Tarragon, fresh, finely

- chopped 1 1/2 ts Hazelnut Oil

Salt and Pepper, to taste -----------------------------SWEET CORN COULIS----------------------------- 6 Ears Sweet Corn (in husks)

1 tb Water (up to double amount)

Salt and Pepper, to taste ---------------------------------GARNISHES--------------------------------- Sage Leaves, fried - (see note) 1 pn Finely Julienned, lightly

- fried Zucchini (see note) Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons. COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside. Repeat procedure with basmati rice ingredients; set aside. Repeat with quinoa ingredients; set aside. COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper. TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini. NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper. To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion. To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Created by: Charlie Trotter, chef extraordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown