1 quart sweet red fruit juice, such as raspberry, pomegranate, plum, strawberry, or a blend of these 1/4 teaspoon each nutmeg, ground coriander, and cinnamon 1 tablespoon tamari or soy sauce 1 pound firm tofu, water pressed out and cubed
In a 2-quart saucepan, heat the juice, the spices, and the tamari. Remove from the heat and mix in the tofu cubes. Cover and marinate for 2 or 3 hours at room temperature, or overnight in the refrigerator. For a quick marinade, omit the spices and simply pour the juice and the tamari mixture over the tofu. Cover and set aside for at least 2 hours before you are ready to use it.
Couscous can be served with any vegetable dish or as a rice substitute. Made from semolina flour, it is a sweet-tasting addition to any meal and is good for decreasing Vata and Pitta and increasing Kapha a little. Whole wheat couscous, available at natural food stores, is more nourishing than the creamy yellow variety, but it does not come out as light and fluffy.
Serves 6 to 8
21 cups couscous (about i pound)
31/2 cups water 1 teaspoon salt
1 tablespoon oil or ghee (optional)
Add the couscous to boiling salted water and stir vigorously with a fork for about a minute. Cover the pan tightly and let it stand for 10 to 15 minutes. Before serving, fluff with a fork and stir in oil or ghee. While the couscous is resting, saute some vegetables to serve with it.