Casablanca Couscous

Somewhere between Marrakech and your kitchen, this Casablanca couscous brings the spice bazaar to life. Cubed tofu and chickpeas deliver the protein, while carrots, celery, and mushrooms round out a veggie-packed stew simmered in tomato sauce with curry, paprika, and a kick of cayenne.

Sweet raisins and crunchy walnuts weave through every forkful, giving you that signature North African balance of savory, sweet, and spicy.

Spoon it all over fluffy steamed couscous and you’ve got a plant-based feast that even the most devoted meat-eaters will clean their plates over.

Pro Tips

• Press the tofu for 15 minutes before cubing to remove excess moisture. It’ll brown better and absorb more of the spiced sauce.
• Toast the walnuts in a dry pan before adding them for a deeper, nuttier crunch.
• Let the vegetable mixture simmer the full 40 minutes so the raisins plump, the chickpeas soften, and the flavors really meld.

Variations

• Swap tofu for cubed butternut squash or sweet potato for an even more traditional Moroccan feel.
• Add a cinnamon stick to the simmering vegetables for deeper warmth.
• Stir in a handful of dried apricots alongside the raisins for extra sweet-tart complexity.