To prepare the curry sauce, heat the saute liquid in a nonreactive skillet over medium heat and saute the onion, leek and garlic without coloring, about 5 minutes. Add the apple, pear and banana, and cook 5 more minutes, stirring occasionally. Mix in the flour and curry powder. Lower heat and add the carrot juice slowly, stirring frequently with a whisk. Skim off any foam that forms on the surface. Do not let the mixture boil. Cook at a gentle simmer for 10 to 15 minutes until thickened. Season with salt and pepper. Strain the mixture through a fine-mesh strainer. Set aside Place the couscous in a bowl. Bring the apple juice to a boil in a small saucepan, and add salt and pepper. Pour over the couscous and cover with plastic wrap. After 10 minutes, fluff up with a fork. The couscous is ready. Set aside. In a steamer (or a strainer set in a large covered saucepan), steam the vegetables separately over boiling water until crisp tender, about 12 minutes for the potatoes, 7 minutes for the onions, 5 to 6 minutes for the eggplant and beans, 4 minutes for the mushrooms and 2 minutes for the squash and peas. Season vegetables lightly with salt and pepper. Assemble the dish on a large serving platter or on individual plates. Arrange the vegetables on a bed of couscous and top with curry sauce. Posted to fatfree digest by "leanne m. reidy" on Jun 28, 1999,