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CASABLANCA COUSCOUS
1 cup couscous
1 cup sliced carrots
1.5 cups water
1 cup sliced celery
1.5 lbs 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
salt
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.
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.
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Couscous 30