Moroccan Unchicken & Veggies

I had some leftover couscous from the stuffed squash recipe, so I decided to make a Moroccan-themed dish. Consulting various recipes, it looked like the spice blend should be cinnamon, paprika, cayenne, turmeric, garlic, and lemon juice, and that a garnish with fruit would be appropriate, so I came up with this. I love how the kale stands out against the yellow of the rest of the dish, and it tastes really, really good - a nice change of pace.

Moroccan Unchicken & Veggies

1 T olive oil

1 red onion, chopped

3 cloves garlic, smashed

1/4 t cayenne

1/2 t paprika

1/2 t turmeric

1 t cinnamon

1 T lemon juice

1 T Bragg liquid aminos

1 can tomato sauce or diced tomatoes with liquid

1 package Trader Joe's Chickenless Chicken Strips or similar

1 head cauliflower, chopped

2 carrots, peeled & chopped

1 small bunch kale, de-stemmed and chopped

1/2 head radicchio, chopped

About 1 1/2 c couscous, cooked

1/4 c raisins (optional)

1 T vegan parm/nutritional yeast (optional)

In a large pan, saute onion in the olive oil over medium-high heat until softened, then add garlic and spices and stir. After about 30 seconds, add lemon juice, Bragg's, and tomatoes, and stir to combine. Add unchicken, cauliflower, and carrots, lower heat, and cover. Cook for about 10 minutes, stirring occasionally. Add kale and radicchio, stir, cover, and cook for another 5-10 minutes or until kale reaches desired doneness. Stir in cooked couscous or serve on the side. Serve garnished with raisins and vegan parm/nutritional yeast.