Ingredients
1 Pkg Seitan cubes
20 pitted Kalamata or marinated Green olives
2 Tb Olive Oil
1 1/2 cu Onion, finely chopped
1 small White Turnip, peeled and chopped
1/4 cu chopped Cilantro stems (save leaves for garnish)
1 Tb minced garlic
1 Tb Paprika
1 1/2 tsp ground Ginger
1/2 tsp ground Cumin
1/2 tsp Turmeric
1/2 tsp Black Pepper
1/8 tsp Cayenne Pepper
Pinch of Saffron
1 tsp dried mint (optional)
2 cu Broth (“Not-Beef”)
1 Tb Moroccan Harissa red pepper paste
3 Carrots, peeled and diced
1/2 fresh Lemon, sliced thin
juice of 1/2 Lemon
2 cu Zucchini and/or Yellow Squash, diced
1/4 cu raw Cashews
Cilantro leaves, garnish
Preparation
Cut Seitan into bite-size chunks, place in bowl with olives in all their oil. Marinate.
In large saucepan or wok, heat Olive Oil over MEDIUM heat to shimmering, add Onions and Turnip, sauté until browning (7-10 min.)
Add Garlic and Cilantro stems, sauté another 2 minutes
Add Paprika, Paprika, ground Ginger, ground Cumin, Turmeric, Black Pepper, Cayenne Pepper, Saffron and optional Mint. Cook together 1-2 minutes.
Add Broth and Harissa. Cook 5 minutes
Add Carrots and Lemon slices, partially cover and cook 10 minutes
Remove Olives from Seitan and rinse.
Add Lemon Juice, Olives, Seitan, Zucchini, and Cashews, cook partially covered for 10 minutes.
When all vegetables are tender (not mushy), serve over couscous, garnished with Cilantro leav
