1 cup couscous
1 cup sliced carrots
1.5 cup water
1 cup sliced celery
1.5 lb. tofu, cubed
1 can chickpeas
1 can tomato sauce
1/2 cup raisins
1 onion, chopped
2 teaspoon curry powder
1 cup sliced mushrooms
1/4 tsp.cayenne
1/2 cup chopped walnut
1 teaspoon 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 andsimmer 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...