Casablanca Couscous
Sanjiv Singh: Couscous is often served in a very simple style as an accompaniment with middle eastern meals. Here is a very interesting variation.

Ingredients
1 cup couscous
1.5 cups water
1 lb. firm tofu, cubed
1 can (8 oz.) tomato sauce
1 onion chopped
1 cup sliced mushrooms
1/2 cup chopped walnuts
1 cup sliced carrots
1 cup sliced celery
1 can chick-peas
1/2 cup raisins
1 tsp garam masala
1/4 teaspoon cayenne
1 teaspoon paprika
salt to taste

Procedure
Bring water to boil with 2 tablespoon of oil and pour over couscous. Let stand for 5-10 minutes or until water is absorbed. Saute onion in 3 tablespoon of oil for 5 minutes. Add carrots, onion, celery and saute for 2-3 minutes. Add tofu and saute for two more minutes. Add remaining ingredients, bring to boil and simmer, with a cover for 30-40 minutes, until vegetables are fully cooked through. Serve vegetables over couscous.
Serves 4-6.