Couscous

Servings: 4
1 Cup Couscous
1 1/2 Pounds Tofu -- cubed
1 Onion -- chopped
1 Cup Carrots -- sliced
1 Cup Celery -- sliced
1 Cup Mushrooms -- sliced
1/2 Cup Walnuts -- chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.