Cook couscous according to package directions on the range top,

except omit margarine or butter and salt.

For sauce, stir together preserves, soy sauce, gingerroot, and crushed red pepper; set aside. thinly slice steak on the bias into

bite-size strips.

Place beef strips in a 1 1/2-quart casserole. Cover and micro-cook

on 100% power (high) for 5 or 6 minutes. (low-wattage ovens: 8 to 9

minutes) or till meat is tender, stirring after 3 minutes. Remove

meat and discard juices.

In the casserole place mushrooms, green and red pepper strips, and

green onions. Pour sauce mixture over the vegetables. Toss gently

till mixed. Cover and micro-cook on high for 4 to 5 minutes (low

wattage ovens: 7 to 8 minutes) or till pepper strips are crisp-tender, stirring after every minute.

Stir together vinegar and cornstarch, then add mixture to casserole.

Stir in meat. Micro-cook, uncovered, on high for 3 to 4 minutes (low

wattage ovens: 5 to 6 minutes) or till mixture is thick and bubbly,

stirring after every minute. Serve with cooked couscous or rice.