North African Couscous Paella Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| 4 scallions, chopped (about 1/2 cup) | ||
| Garlic | 2 Clove (5gm), pressed | |
| Ground coriander | 1 Teaspoon | |
| 1/2 teaspoon turmeric pinch of cayenne | ||
| 2 cups hot vegetable stock or hot water | ||
| 3/4 pound tofu-kan or five-spice tofu, cut into 1/2-inch cubes, or 1/2 pound shelled shrimp | ||
| Frozen green peas | 1 Cup (16 tbs) | |
| 1 cup quick-cooking couscous | ||
| 1 tablespoon margarine or butter salt and ground black pepper to taste | ||
| Coarsely chopped toasted almonds | ||
| Chopped fresh parsley | ||
| Lemon wedges | ||
Directions
Heat the oil in a 2-quart saucepan.
Add the peppers, scallions, garlic, coriander, turmeric, and cayenne, and saute on medium heat for 3 to 4 minutes, stirring occasionally.
Stir in the stock or water.
Add the tofu or shrimp and cook for another 3 to 4 minutes, until the tofu is hot or the shrimp are pink.
Stir in the peas and cook for another minute.
Mix in the couscous and the margarine or butter.
Cover, remove from the heat, and let stand for 5 minutes.
Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps.
Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley, and lemon wedges.
Add the peppers, scallions, garlic, coriander, turmeric, and cayenne, and saute on medium heat for 3 to 4 minutes, stirring occasionally.
Stir in the stock or water.
Add the tofu or shrimp and cook for another 3 to 4 minutes, until the tofu is hot or the shrimp are pink.
Stir in the peas and cook for another minute.
Mix in the couscous and the margarine or butter.
Cover, remove from the heat, and let stand for 5 minutes.
Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps.
Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley, and lemon wedges.
Chef
