Casablanca Couscous

Casablanca Couscous Recipe

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  • 1.5 lb
    tofu, cubed
  • 1
    onion, chopped
  • 1 c
    carrots, sliced
  • 1 c
    celery, sliced
  • 1 c
    mushrooms, sliced
  • 1/2 c
    walnuts, finely chopped
  • 3 Tbsp
  • 1 can(s)
    chick peas
  • 1 can(s)
    tomato sauce
  • 1/2 c
  • 2 tsp
    curry powder
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
  • 1 tsp

  • 1.5 c
  • 2 Tbsp
  • 1 c

How to Make Casablanca Couscous


  1. Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 tablespoons oil.
  2. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes.
  3. Couscous: Boil 1 1/2 cups water with 2 tablespoons oil.
  4. Pour over couscous, stir, cover, let stand for 5 minutes or until water is absorbed.
  5. Serve vegetables over steaming couscous.

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About Casablanca Couscous

Course/Dish: Pasta Sides
Other Tag: Quick & Easy

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