Casablanca
Couscous
From darsie@eecs.ucdavis.edu
(Richard Darsie)
- 1 c. couscous
- 1 c. sliced carrots
- 1.5 c. water
- 1 c. sliced celery
- 1.5 lb. tofu, cubed
- 1 can chickpeas
- 1 can tomato sauce
- 1/2 c. raisins
- 1 onion, chopped
- 2 tsp. curry powder
- 1 c. sliced mushrooms
- 1/4 tsp.cayenne
- 1/2 c. chopped walnut
- 1 tsp. ea. paprika, salt
Vegetable mixture:
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts
in 3 T. oil.
Add remaining ingredients, bring to boil, cover and simmer for 40
minutes.
Couscous:
Boil 1.5 c. 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.
I got this recipe off the back of a box of whole-wheat couscous
("Fantastic" brand, I think), and it has become one of our all-time
favorites.
Has a nice bite to it...
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