Casablanca Couscous
1.5 lb. extra firm Tofu (or ground meat)
1 Onion, chopped
1 cup sliced Carrots
1 cup sliced Celery
1 cup sliced Mushrooms
3 tablespoons Olive Oil
1 can Chickpeas, drained and rinsed
1 (15 oz.) can Tomato Sauce
1 teaspoon Curry Powder
¼ teaspoon Cayenne Powder
1 teaspoon Paprika
2 teaspoons Salt
½ teaspoon Cinnamon
½ cup Red Wine
½ cup chopped Pecans
½ cup Raisins
In a large pan brown tofu, onion, carrots and mushrooms in olive oil. Add the remaining ingredients, except pecans and raisins, bring to a boil, cover and simmer for 30 minutes.
Add pecans and raisins and heat ten more minutes.
Couscous: Boil 3 cups water with 3 tablespoons olive oil. Pour over 2 cups couscous, stir, cover, let stand for five minutes or until water is absorbed. Serve vegetables over steaming couscous.