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Casablanca Couscous



1 cup couscous
1 cup sliced carrots
1 1/2 cups water
1 cup sliced celery
1 1/2 lbs tofu, cubed
1 can chickpeas
1 can tomato sauce
1/2 cup raisins
1 onion, chopped
2 teaspoons curry powder
1 cup sliced mushrooms
1/4 teaspoon cayenne
1/2 cup chopped walnuts
1 teaspoon paprika
1 teaspoon salt


Vegetable mixture:

In large pan, brown tofu, onion, carrots, celery, mushrooms and nuts in
liquid (water/wine). Add remaining ingredients, bring to boil, cover and
simmer for 40 minutes.


Boil 1 1/2 cups water, pour over couscous, stir, cover, let stand for 5
min. or until water is absorbed.

Serve vegetables over steaming couscous.

Leanne M. Reidy
Insync Internet Services
ph: 713-407-7010
fx: 713-407-7070