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;

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