Moroccan Style Cous Cous with Soy Curls

This is one of those freeform recipes, more an idea than a formula. I'd say the only things that are essential would be the soy curls and the spice mix, but you could always sub chickpeas or chicken seitan for the protein. As far as the spice mix goes, I came up with this combo after looking at a bunch of recipes, so I don't think you'd miss a thing if you left one out. Or you could always add fresh garlic or ginger. Definitely don't be intimidated by the way this recipe looks. It's just a long list of ingredients and a glorified stir fry. So you know it's really very simple. Here's how it goes:

Moroccan Style Cous Cous with Soy Curls
serves 3-4

2 cups curls
4 cups water
2 Tbsp Bryanna Chicken Powder*
1 tsp cinnamon, dried
1 tsp ginger, dried
1 tsp cumin,dried
salt and pepper
1-2 Tbsp oil (just for the pan)

Spice Mix
1 tsp cinnamon
1 tsp ginger
1 tsp cumin
1/2 tsp turmeric
1/2 tsp allspice
1/4 - 1/2 tsp cayenne
1/2 tsp salt

Saucy stuff
1/2 cup broth (or more, as needed)
2 Tbsp orange juice
2 Tbsp raisins
1 Tbsp balsamic vinegar
1 Tbsp agave

Your choice of vegetables. I used-
1/2 large onion, chopped kind of big
2 carrots, cut in 1 inch pieces
1/2 red pepper, cut in 1 inch pieces
1/2 a jalapeno, diced
1/4 head cauliflower, cut in florets
1 small zucchini, cut in half moons
1/2 cup green beans, cut in 1 inch pieces
handful of peas
1 tomato, diced

1 1/2 cups cous cous, prepared according to package directions

Put your soy curls to soak in the 4 cups of boiling water, which you've seasoned with the other stuff in that section. Let them soak at least 15 minutes, then drain and squeeze as dry as you can. In the meantime, get chopping.

Heat a large frying pan and add the oil. Brown the curls, then remove from the pan. Start the vegetables, using whatever you want, just be sure to add the softest ones last. This can really be a clean out the fridge kind of recipe. Saute the vegetables, but keep them a little firm. Add the saucy stuff, the spice mix and the soy curls. Simmer about 15 minutes, adding more broth if it looks kind of dry. Check the seasonings, adding whatever you think works. Serve over prepared cous cous.

*I've said it before, but it's worth saying again. I always keep this on hand and use it in tons of recipes.

Tonight's dinner: that spinach, mushroom, oven-roasted tomato pasta thing I make too often.