Curried couscousSubmitted by: SP_STEPF
IntroductionA light spring dinner that offers spice but no heat. A light spring dinner that offers spice but no heat.
2/3 c couscous (preferably whole wheat)
1 1/3 c water
2 T yellow curry powder
1/2 pkg silken tofu (mashed with a fork)
1 clove garlic grated
1/2 medium red onion, minced
1/4 c raisins
1/4 pepitas (raw pumpkin seeds)
2 carrots, grated
1/2 lemon (optional)
salt and pepper
4 cups salad greens
Meanwhile, grate the garlic, mince the onion and grate the carrots.
Remove couscous from heat and add tofu, curry, onion and garlic to couscous, fluffing with a fork as you mix.
Add pepitas, carrots and raisins, then season with salt and pepper to taste.
Mound salad greens in bowl, squeeze lemon juice on greends and top with 1/4 of the couscous. Serve warm, at room temperature or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.