Casablanca Couscous
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...
SO HOW'D IT GO?
Wow, what a great recipe! We made it today at the office for 12 people and everyone loved it! We also added zucchini and half the chickpeas (the store was out!), and it was still fantastic. I think potatoes would also work well too. I can't wait to try some of the variations!
Absolutely delicious.
My changes:
halved the curry
didn't have any chickpeas so left'em out
used a combo of raisins and dried fruit
cooked two cups of couscous, but would recommend 1 1/2.