Recipes Cous Cous a la Lorca a fabulous party dish

Lorca Peress is a theatrical artist living in New York City who loves to entertain. As a director, actor and writer, Lorca's creative 'juices' are always flowing and she uses these talents when creating gourmet concoctions and throwing parties. One of the dishes she loves to serve for these large Epicurean theatrical groups is "Couscous a la Lorca" or Spicy Tofu with Shitake Mushrooms and CousCous. This dish will be highly featured at any gourmands' feast and covers the basic nutritional needs -- carbohydrates, vegetables and protein -- plus shitake mushrooms are touted worldwide for their nutritional properties, especially as a stimulant to the immune system. As Lorca says, "A shitake a day keeps the healthcare provider away!" CousCous a la Lorca is fun and simple to make and fills your mouth with a harmony of fabulous foreign flavors. Enjoy the Feast!

Look for other delicious meals created by Lorca on vegtv.com, as well as her upcoming Vegetarian Gourmet Cookbook that will be featured right here.

COUS COUS a la LORCA
(Shitake Mushrooms w/ Tofu And CousCous)
Recipe by Lorca Peress

(makes apx. 6 servings)

Need: (Amounts are approximate -- can add more or less according to preference.)

• mixing bowls, casserole dish, soup pot
• 15 - 20 Dried Shitake Mushrooms
• 12 to 16 ozs. Firm Tofu
• 2 cups CousCous (can substitute Brown Rice, Kasha or Millett)
• 4 cups Broth -- mushroom liquor and miso
• 1/2 cup shallots
• 1/2 cup scallions

Marinade:

• 3 cloves finely chopped garlic
• 2-4 Tbs. fresh ginger, julienned
• 1/2 cup soy sauce
• dried seaweed flakes to taste
• 1/4 cup olive oil
• Juice of 4 limes (3 for the marinade; 1 for later)
• 1 1/2 Tbs. nut butter (peanut, cashew, almond) or tahini
• sesame oil
• Chinese chile paste (or oil)

Soak shitake mushrooms for 20 minutes in hot water. Wring out and slice soaked mushooms in 1/4 inch rectangle slices. Remove stems and reserve for the broth. Slice firm tofu in bite sized wedges. Make marinade -- Mix to form a loose paste -- can add water or broth if too thick. Soak Tofu wedges and Mushrooms in marinade for at least 10 minutes, but only up to 1 hour. Reserve some of the marinade.

Grill Tofu and Mushrooms in Toaster Oven or Broiler for approximately 5 to 10 minutes until browned.

In a Pot, heat Broth to a boil (mix miso with water and mushroom liquor reserved from shitakes; or use canned vege stock). Remove stems before adding to CousCous.

In a large casserole dish with lid, sauté 1/2 the scallions and all the shallots in olive oil. When lightly browned add the CousCous and stir a few seconds to coat with the oil. Add the boiling liquid stir and add the grilled mushrooms and tofu to the mixture. Stir and cover the casserole with the lid. Remove from heat and let set for 10 minutes. After 10 minutes, fluff with fork.

To the reserved marinade add juice of 1 lime and olive/sesame oil, stir together and toss into the cooked CousCous. Top CousCous with reserved 1/4 cup raw scallions.

Serve hot or room temperature. Decorate with lemon or lime slices and a drizzle of sesame oil and seaweed flakes.