Couscous, Cake

DEAR SOS: The Rusty Pelican serves wonderful couscous. Do you suppose I can get the recipe?

--ANDREW

DEAR ANDREW: A spokesperson tells us this couscous is served in some of the Rusty Pelican restaurants. We’ve reduced the quantities to six to eight servings.

RUSTY PELICAN’S COUSCOUS 1 1/2 cups chicken stock 1 cup water Butter 1 (10-ounce) box couscous 1/4 cup olive oil 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 small red onion, diced 1 clove garlic 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1/4 cup shelled pistachios 1 cup frozen petite peas 1/4 pound cooked shrimp

Bring stock and water to boil. Add 2 tablespoons butter, then couscous. Stir well. Cover and remove from heat. (Do not overcook or couscous will be mushy.) Allow to steep in hot liquid 5 minutes. Couscous will expand and absorb liquid.

Meanwhile, heat olive oil in skillet. Add red and green peppers, onion, garlic, salt, pepper and 2 tablespoons butter. Saute over medium heat 3 minutes. Do do not brown vegetables. Add pistachios, peas and shrimp.

In mixing bowl, toss couscous with sauteed vegetables. Fold in carefully to loosen couscous grains. Keep warm over pan of hot water. Makes 6 to 8 servings.

Note: Any cooked cubed chicken, beef or pork, crab or fish may be added to couscous mixture.

Each serving contains about: 378 calories; 701 mg sodium; 47 mg cholesterol; 16 grams fat; 44 grams carbohydrates; 14 grams protein; 1.02 grams fiber.

DEAR SOS: I’ve lost a fabulous prune cake recipe I found in your pages. It was moist and spicy and made pigs of everyone. Besides, I have a stage-struck friend whose birthday is coming up, and I would like to bake a cake in a star-shaped pan! Do you have any special instructions?

--CHARMAIN

DEAR CHARMAIN: As long as you don’t overload the pan with batter you’ll be fine. Test the cake for doneness before removing it from the oven by inserting a wood pick in the thickest portion of the cake. If the pick is clean, the cake is done. Remember to run a spatula around the edges to loosen the cake from its star shape. Invert it onto a wire rack and cool completely. Don’t worry if some pieces break off because of the fragile shape. Patch it up as best as you can. The frosting will cover any cracks.

LOMA LINDA CHOCOLATE-PRUNE CAKE 3/4 cup pitted prunes 1/4 cup boiling water 2/3 cup oil 1 cup sugar 2 tablespoons cocoa powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon vanilla 2 eggs 1 cup buttermilk 2 1/2 cups flour 1 1/2 teaspoons baking soda 2 teaspoons baking powder Chocolate Fudge Icing

Soak prunes in boiling water 30 minutes. Drain and set aside.

Combine oil, sugar, cocoa, cinnamon, salt and vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender container or food processor bowl and chop finely. Add to oil mixture with flour, baking soda and baking powder. Beat well.

Turn into well-greased and floured 13x9-inch baking pan or 2 (8-inch) round layer-cake pans. Bake at 350 degrees 30 minutes, or until wood pick inserted near center comes out clean. Cool and frost with Chocolate Fudge Icing. Makes 8 servings.

Each serving contains about: 675 calories; 525 mg sodium; 54 mg cholesterol; 28 grams fat; 106 grams carbohydrates; 8 grams protein; 0.84 gram fiber.

Chocolate Fudge Icing 1/4 cup water 1/4 cup vegetable shortening 1/4 cup white corn syrup 2 cups sifted powdered sugar 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 teaspoon vanilla

Bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, cocoa, salt and vanilla. Beat to spreading consistency.