North African Cous-cous Paella

Author:Inspired by Moosewood at Home, pg.146
Yield:2 servings
Prep time: 00:20
Category:Main Courses


2 tbsp. vegetable oil
1/2 cups chopped red bell pepper
scallions, chopped
garlic cloves, minced
1 tsp. ground coriander
1/2 tsp. turmeric
1 pinch cayenne pepper
2 cups vegetable broth or hot water
3/4 lb. baked tofu
1 cups green peas
1 cups cous cous
1 tbsp. butter
 toasted almonds, coarsely chopped
 lemon wedges


  1. Heat oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
  2. Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to tasted. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.