Moroccan Vegetable Tagine

2 cups couscous (or sub quinoa/rice/etc)
1 pound cubed tofu
1 diced onion
1 cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms
1 clove garlic finely diced
Optional additions: 1 cup cubed butternut squash, potatoes, cauliflower, spinach etc
1 Tbs olive oil
1 can vegetable broth
1 cup water (add more as needed to thin)
1 can chickpeas
1 can tomato paste
1/2 cup raisins (or other dried fruit)
1/2 cup chopped walnuts (or any nut)
3 tsp curry powder
2 tsp coriander
2 tsp cinnamon
1/4 tsp cayenne
1 tsp paprika
salt to taste
pinch of sugar

In a dutch oven or deep pan, brown the tofu in 1/2 Tbs oil for 5 minutes. Add the onion, carrots, celery, mushrooms, garlic,and any other desired vegetables and remaining oil, saute for 5 minutes. Add about ¼ of the broth and simmer for another 5 minutes, softening the vegetables. Add remaining ingredients, bring to boil, cover and simmer for 30-40 minutes until vegetables are tender, stirring often. Add additional water if needed to continue simmering or to thin out. It should be the consistency of a thick stew but not too pasty.

Prepare couscous, rice, or quinoa as package instructs. Serve vegetable mixture over steaming couscous (or quinoa/rice).

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