Casablanca Couscous Recipe

• 1 Cup Couscous
• 650 gm Tofu (cubed)
• 1 Onion (chopped)
• 1 cup Carrots (sliced)
• 1 cup Celery (Ajmud)(sliced)
• 1 cup Mushrooms (sliced)
• ½ cup Walnuts (chopped)
• 1 can Chickpeas (Kabuli Chana)
• 1 can Tomato Sauce
• ½ cup Raisins
• 1½ cups Water
• 2 tsp Curry Powder
• ¼ tsp Cayenne
• 1 tsp Paprika
• Salt to taste
• 2 tbsp Oil

• Take water and oil in a pan and get to a boil.
• Pour couscous into the boiled water and simmer it covered on low flame for 5 minutes.
• Take tofu, onion, carrots, celery, mushrooms, and nuts in another pan and cook until brown in colour.
• Stir in the remaining ingredients and cook it covered for 40 minutes.
• Place the steamed couscous in a plate and pour the cooked vegetables over it.
• Sreve hot.