Yield: 1 servings
Measure | 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 \N | Onion, chopped |
2 teaspoons | Curry powder |
1 cup | Sliced mushrooms |
¼ teaspoon | Cayenne |
½ cup | Chopped walnut |
1 teaspoon | Paprika |
1 teaspoon | Salt |
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;