Casablanca couscous

1 servings

Ingredients

QuantityIngredient
1cupCouscous
1cupSliced carrots
cupWater
1cupSliced celery
poundsTofu, cubed
1canChickpeas
1canTomato sauce
½cupRaisins
1Onion, chopped
2teaspoonsCurry powder
1cupSliced mushrooms
¼teaspoonCayenne
½cupChopped walnut
1teaspoonPaprika
1teaspoonSalt

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;