Cous Cous with Apricots and Nuts

Cous Cous with Apricots and Nuts:

2 Tbsp. oil

–heat in a 10” pan over medium heat

1 large onion, thinly sliced into ¼ rings

1 lb. extra firm tofu, cubed

–add to 10” pan, and cook until golden

15 oz. can garbonzo beans, drained & rinsed

1 tsp. cinnamon

½ tsp. turmeric

–add to 10” pan and cook for 3 minutes

1 lb. broccoli pieces

–add to 10” pan and cook until bright green

2½ C. water

¼  C. dried apricots, sliced (or use 8 fresh)

¼  C. each dried cranberries, cherries, blueberries, raisins

1½ tsp. vegetable bouillon

½ tsp. salt

–bring to a boil in a 3 quart pot

1½ C. whole wheat couscous

–add to pan, stir well, cover, and remove from heat and let sit 5 minutes, fluff

r & s pistachios/peanuts/sunflower seeds

–serve tofu over couscous & top with nuts & fresh apricots

4 thoughts on “Cous Cous with Apricots and Nuts

  1. whew hot blooded says:

    that pic is great and it looks so delish. making me drool 🙂


  2. cela says:

    i have a Moroccan recipe for something similar to this and i can’t wait to try this one.


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