Moroccan Night

Moroccan Casablanca Couscous

Ingredients:

1 Cup Couscous

1 1/2 Pounds Tofu — cubed
1 Onion — chopped

1 Cup Carrots — sliced

1 Cup Celery — sliced

1 Cup Mushrooms — sliced

1/2 Cup Walnuts — chopped

1 Can Chickpeas

1 Can Tomato Sauce

1/2 Cup Raisins

1 1/2 Cups Water

2 Teaspoons Curry Powder

1/4 Teaspoon Cayenne

1 Teaspoon Paprika
1 Teaspoon Salt

Preparation: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.

Brown Veggies

Cook combined ingredients covered for 40 mins.
Above is the actual recipe I found and a couple pictures of the preparation. I cut out the tofu, walnuts, and raisins because I'm not a fan of them.

The recipe turned out pretty good. If I make it again I will probably take down the amount of chickpeas, but again that's just a personal preference. Enjoy

Moroccan Chicken

Ingredients:

4 Pounds Chicken

2 1/2 Tablespoons Oil

2 Onions — sliced

Salt And Pepper — to taste

1/4 Teaspoon Ginger

1 Teaspoon Paprika

1 Onion — finely chopped

1/2 Pound Green Olives

1 Lemon Lemon Juice

Preparation:Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.