Casablanca couscous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | cup | Sliced carrots |
| 1½ | cup | Water |
| 1 | cup | Sliced celery |
| 1½ | pounds | Tofu, cubed |
| 1 | can | Chickpeas |
| 1 | can | Tomato sauce |
| ½ | cup | Raisins |
| 1 | Onion, chopped | |
| 2 | teaspoons | Curry powder |
| 1 | cup | Sliced mushrooms |
| ¼ | teaspoon | Cayenne |
| ½ | cup | Chopped walnut |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
Directions
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1½ cup water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min.
or until water is absorbed. Serve vegetables over steaming couscous.
Shared by Mary Kay Petersen Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990;