Curried couscous

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

Place couscous and water in nonstick pot, cover and bring to a boil. When the couscous begins to boil, reduce heat and simmer for five minutes.
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.