The Mailbox: Readers’ recipe requests

That All-American crust

I’m looking for the recipe for the pie crust made by the All American Pie Company that’s used for the chocolate cream pie. Thank you.

Ronald Feil, Sacramento


Curried vegetable couscous (vegan)

Prep time: 20 minutes

Cook time: 10 minutes

Serves 4

Rebecca Rogers of Bloomington, Ind., was interested in recipes using couscous. Rogers, who leans toward vegetarian eating, has had great success with the vegetables she has planted in the community garden so she was hoping the couscous recipes would include vegetables.

This versatile recipe is vegan but you could easily change it to include shrimp or chicken and use chicken broth instead of vegetable broth. The vegetables and their amounts can easily be changed according to availability and your taste. Not only is this healthy dish low in fat and cholesterol-free, it's also high in fiber. This dish requires only one pan, so preparation and cleanup is fast and easy.


1 tablespoon extra virgin olive oil

1/2 cup chopped scallions

1/2 pound broccoli florets

1 small zucchini, diced

1 small red bell pepper, seeded and diced

2 teaspoons curry powder, or to taste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

One 141/2-ounce can reduced-sodium vegetable broth

10 ounces whole wheat couscous


In a large skillet with a lid, heat the olive oil over medium high heat. Add scallions and cook, stirring for 1 minute.

Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.

Stir in the curry powder, salt and pepper. Add the broth and increase heat to high. Cover and bring to a boil. Add the couscous and stir to combine.

Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Add a little broth or water if couscous seems dry. Fluff with a fork and serve.

Per serving: 340 cal.; 14 g pro.; 66 g carb.; 5 g fat (1 sat., 3 monounsat, 1 polyunsat.); 0 mg chol.; 230 mg sod.; 13 g fiber; 12 percent calories from fat.