North African Couscous Paella - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 cup red bell pepper, chopped
4 scallions, chopped
2 garlic cloves, minced
1 teaspoon coriander, ground
1/2 teaspoon turmeric
1 pinch cayenne
2 cups vegetable stock, hot
225 g prawns, shelled pre-cooked or 250 g tofu, cubed
1 cup peas, fresh or frozen
1 cup couscous
1 tablespoon butter or 1 tablespoon margarine
100 g almonds, flaked and toasted
salt and pepper
parsley, fresh chopped
lemon wedge

Preparation

Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
Uncover the pan, and using a fork, 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.