LOCATION: Recipes >> Pasta >> North African Cous Cous
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North African Cous Cous
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2T oil
1/2C chopped red pepper
4 Scallions chopped
2 garlic cloves minced
1t ground coriander
1/2t tumeric
Pinch cayene pepper
2-3 C hot vegetable stock
3/4lb tofu and/or 1/2lb shrimp (I used both)
1C fresh or frozen peas
1C quick cook cous cous
1T butter
salt and pepper to taste
Heat oil and add pepper, scallions, garlic, corriander, tumeric
and cayene pepper. Saute on medium heat for 3-4 minutes. Stir in
2C stock and tofu/shrimp. Cook for an additional 3-4 minutes.
Stir in peas and cook for 1 minute. Mix in cous cous and butter
and remove from heat. Let sit for 3 minutes or until the liquid
is evaporated. If the dish is too dry, add additional hot vegetable
stock.
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