Vegetarian Couscous
Ingredients
1 Tbsp. chicken flavored bouillon granules
1 tsp. garlic powder
1/2 tsp. ginger
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. black ground pepper
1 med. onion, sliced
1 (14 1/2 oz.) can whole tomatoes with juice, chopped
1 celery stalk, chopped
2 med. carrots, sliced
1 lg. sweet potato, peeled and cubed
1 (15 oz.) can garbanzo beans, drained
10.5 oz. firm tofu, cubed
couscous for 6 servings
Cooking Instructions
In a large Dutch oven, combine water, bouillon granules, garlic powder, ginger, cumin, cinnamon, pepper, onion, and tomatoes with juice. Bring mixture to a boil; reduce heat and simmer, uncovered, 10 minutes. Add celery, carrots, and sweet potatoes; cook 10 minutes. Add garbanzo beans and tofu; continue to cook, uncovered, for 5 minutes or until carrots and sweet potatoes are tender. Remove from heat.
Prepare couscous according to package directions for 6 servings. To serve, place 1/2 cup couscous in each individual serving bowl; spoon 1 cup vegetable mixture over each serving.
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