Title: Casablanca Couscous
Categories: Blank
Yield: 1 Servings

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 tsp curry powder 1 cup sliced mushrooms 1/4 tsp cayenne 1/2 cup chopped walnut 1 tsp paprika 1 tsp 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 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.

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From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40

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