Curried Vegetables and Couscous

• 3 medium potatoes, cut into 1/2 inch chunks (3 cups)
• 4 medium carrots, cut into 1/4 inch slices (2 cups)
• 1 large red onion, cut into strips (1 cup)
• 3 medium apples, cut into 1/2 inch chunks (3 cups)
• 12 cup white wine
• 1 cup water
• 1 vegetable bouillon cubes or 1 chicken bouillon cube
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons curry powder
• 1 teaspoon fresh grated ginger
• 12 teaspoon salt
• 12 teaspoon ground cardamom
• 1 (12 1/3 ounce) package extra firm tofu, drained and cut into 3/4 inch cubes
• 1 medium zucchini, halved lengthwise and cut into 1/2 inch slices
• 1 cup frozen peas
• 13 cup golden raisin
• 5 cups prepared couscous

1. In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
2. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
4. Cover and cook for 30 minutes more.
5. Serve over hot couscous.

potatoes, carrots, red onion, apples, white wine, water, vegetable bouillon, tapioca, curry powder, ginger, salt, ground cardamom, zucchini, frozen peas, golden raisin, couscous

Taken from www.food.com/recipe/curried-vegetables-and-couscous-144541 (may not work)