Puree in food processor.

Saute in olive oil; 1 large red onion. When soft, add soaked hiziki with vinegar. Saute 25 minutes. Meanwhile, separately steam celery and carrots. When done, mix with sliced raddish. Add to hiziki mix and add more vinegar if necessary.

Roast cous cous in a skillet in olive oil over medium heat. Boil water and add to cous cous. Gently stir once. Set aside for 5 minutes.

Sautee scallions and bell pepper in olive oil, add salt and pepper to taste. Mix in basil, parsely, soy sauce, and thyme.

Fluff cous cous with fork and add the finely chopped scallions/ bell pepper mixture. Serve with pine nuts sprinkled over the top.

• 1 cup mung beans
• 1 cup rice
• 2 ½ q water
• 1 onion chopped
• 1 carrot sliced
• 1 zucchini sliced
• 3 ribs of celery thinly sliced
• ½ cup ghee
• soy sauce to taste
• 2 T tumeric
• 1 t black pepper
• ½ t cayenne
• 1 T cumin
• 1 T coriander
• 4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

Bring water to a boil Sautee flour in oil until it turns golden brown. Add cumin and chili powder and continue to sautee on low heat for 10 minutes. Carefully add boiling water to mixture. Continue cooking until desired consistency is reached.

Blend well.

Blend all ingredients and serve.