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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Webb Estate in Grand Prairie, Texas in 1987. Ingredients:
1 cup couscous cooked |
1 cup sliced carrots |
1-1/2 cups water |
1 cup sliced celery |
1-1/2 pounds tofu cubed |
1 can chickpeas |
1 can tomato sauce |
1/2 cup raisins |
1 white onion chopped |
2 teaspoons curry powder |
1 cup sliced mushrooms |
1/4 teaspoon cayenne |
1 teaspoon paprika |
1 teaspoon salt |
3 cups wine |
Directions:
1. In large pan brown tofu, onion, carrots, celery and mushrooms in wine then add remaining ingredients except couscous and bring to boil.
2. Cover and simmer 40 minutes then pour over couscous.
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