North African Cous-cous Paella
|Author:||Inspired by Moosewood at Home, pg.146|
|2 tbsp.||vegetable oil|
|1/2 cups||chopped red bell pepper|
|2||garlic cloves, minced|
|1 tsp.||ground coriander|
|1 pinch||cayenne pepper|
|2 cups||vegetable broth or hot water|
|3/4 lb.||baked tofu|
|1 cups||green peas|
|1 cups||cous cous|
|toasted almonds, coarsely chopped|
- 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.
- 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.