Title: Couscous w/ Tofu & Vegetables (Kouski Bil Lahm)
Categories: Magazine Soup
Yield: 6 Servings

1	c	Dried chickpeas *OR*
2	c	Canned chickpeas
2 1/2	c	Couscous; medium-grain
1	lb	Tofu; firm
2	tb	Olive oil
3	c	Onions; finely chopped
2	ts	Hot red pepper flakes;
		. or to taste
1/4	ts	Ground allspice
1/2	ts	Salt
		Ground black pepper
4	md	Carrots; peeled & cut into
		. 2-inch pieces
2	md	Turnips; peeled & cut into
		. 2-inch pieces
1/2	sm	Cabbage; cored & cut into
		. 2-inch pieces
2	md	Tomatoes; quartered
4	md	Potatoes; peeled & halved
3	sm	Zucchini; cut into
		. 2-inch pieces
1/2	lb	Pumpkin or butternut squash;
		. cut into 2-inch pieces

This recipe from Tunisia differs from the other couscous dishes in that Tunisians like heat in their food. Since harissa, the local hot sauce, is not easily available, use red pepper flakes in its place. Originally, this recipe called for beef. Here, tofu drinks up the flavors of the spices beautifully. The couscous can be steamed, uncovered, but it takes more tending. Also, some recipes call for removing the grain when half cooked, separating the grains, rubbing them with oil, letting them dry, then completing the cooking. This method produces ethereally light, separate grains but is too arduous for all but the most dedicated cooks. This recipe, which is adapted from "A Quintet of Cuisines," follows a simpler regimen. Do not use the instant couscous sold in most supermarkets. This recipe relies on uncooked, medium-grain couscous, sold in health foods stores and many gourmet stores.

DIRECTIONS:

Soak the dried chickpeas overnight in cold water to cover. Drain, rinse, and cover the chickpeas in fresh cold water, then simmer until tender, about 1 hour. Drain them again and reserve. If using canned chickpeas, simply drain and rinse them.

Rinse the couscous in cold water, wetting thoroughly. Put it into a large bowl and let sit for 5 to 15 minutes.

Meanwhile, cut the block of tofu in half horizontally. Press lightly with paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.

Heat the oil in a deep casserole or pasta pot with a steamer insert. Add the tofu and onions. Sprinkle with hot red pepper flakes, allspice, salt and a few grindings of pepper. Saute over medium-high heat, turning the tofu so that it becomes golden on all sides. Add the carrots, turnips, cabbage, tomatoes and chickpeas. Pour in 3 cups of water or just enough to cover the tofu and vegetables. Stir until the mixture comes to a boil. Reduce the heat to medium.

Lightly oil a steamer insert or a colander that fits tightly into the pot and set it in place above the vegetables. If necessary, twist a damp cheesecloth or paper towels into long narrow strips and wrap them around the rim of the pot to seal the joint between it and the steamer or colander.

Sprinkle couscous through your hand into the steamer, breaking up lumps and allowing the grains to mound naturally. Cover tightly. Steam the grains about 10 minutes.

Lift out the steamer insert with the couscous and add the potatoes, zucchini and pumpkin or squash to the pot. If needed, add boiling water just to cover them. Bring the liquid to a boil. Replace the steamer insert and cover the pot. Reduce the heat to low and finish the steaming couscous while the vegetables cook, about 20 minutes. The vegetables should be soft but somewhat resistant to the bite.

To serve, mound the couscous on a large heated platter. Moisten the couscous with about 1 cup of liquid from the pot and arrange the tofu and vegetables around it. Pour the remaining sauce into the bowl and serve with the couscous immediately.

Makes about 6 servings. ** Natural Health -- Dec 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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