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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...