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Casablanca Couscous

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Submitted by bilkat

Ingredients

1 ½ 680.4
POUNDS G TOFU
cubed
1 1
EACH EACH ONIONS
chopped
1 237
CUP ML CARROTS
sliced
1 237
CUP ML CELERY
sliced
1 237
CUP ML MUSHROOMS
sliced
½ 118
CUP ML WALNUTS
chopped
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
CAN CAN TOMATO SAUCE *
½ 118
2 1E+1
TEASPOONS ML CURRY POWDER
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML SALT
Couscous
1 ½ 355
CUPS ML WATER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML COUSCOUS

Directions

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 tablespoon oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes.

Couscous: Boil 1½ cup water with 2 tablespoon oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed.

Serve vegetables over steaming couscous.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 456g (16.1 oz)
Amount per Serving
Calories 832 45% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 854mg 36%
Total Carbohydrate 27g 27%
Dietary Fiber 14g 55%
Sugars g
Protein 84g
Vitamin A 121% Vitamin C 28%
Calcium 126% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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