Brighton Beach Bake  (serves 6 to 8)
-------------------

1 tsp	Sesame oil
2	medium sized onions
3	cloves garlic
20gms	Brighton Beach Sewered Seaweed (aka Dried Arame)
3/4 lb	Mushrooms
2	medium sized carrots
3 tsps	Vecon or similar stock
2 tsps	Mirin
1 tsp	Black Pepper
2 tsps	Sea Salt
750gms	Couscous
lots	Water

Chop  the  onions  and mince the garlic and fry in the sesame oil. Soak the
arame  for  about 15 minutes in boiling hot water and then add to the onion
and  garlic  *without*  the  water used for soaking. Add the finely chopped
mushrooms  and  the grated carrots. Mix the stock in some boiling hot water
and  add  to the dish. At the same time add the leftover water from soaking
the  arame.  Add  the  mirin  and  salt and pepper to taste. It is probably
best  to  have  it  slightly  on  the  salty  side  as  the  saltiness will
disappear  when  the  couscous  is  added.  Simmer  the mixture covered for
about 20 minutes.

In  a  large  mixing bowl add the couscous and the mixture together and any
extra  water  required  to  cover.  Leave  for  five minutes.

Grease  a  large  baking  tray  and  line  with  baking  parchment. Add the
mixture  to  the  baking tray and place in the oven covered with foil. Bake
for  about  twenty  minutes.  Remove  the foil and if the bake is still too
wet  continue  for  another five to ten minutes. The top should be slightly
browned, grill if necessary.

We  were  originally  going to add sesame seeds to this but forgot to as we
were  making  it. Sesame seeds might be a good idea and would be especially
useful if you wanted a dish without any added salt.