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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 5 |
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From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also, I suppose you can use soft shell tacos shells, not just hard shell. Ingredients:
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 cup water |
1/4 cup chopped onion |
5 teaspoons taco seasoning mix (1/2 of a 1 1/8 or 1 1/4 ounce envelope) |
2/3 cup couscous |
8 ounces firm tofu (fresh bean curd) or 8 ounces extra firm tofu, drained and finely chopped (fresh bean curd) |
10 taco shells, warmed |
1 1/2 cups shredded lettuce |
2/3 cup shredded cheddar cheese (about 3 ounces) |
salsa |
Directions:
1. In a medium saucepan combine undrained stewed tomatoes, water, onion, and taco seasoning mix.
2. Bring to a boil.
3. Stir in couscous and tofu.
4. Cover; remove from heat- Let stand for 5 minutes.
5. Spoon couscous mixture into taco shells.
6. Top with lettuce and cheese- Serve with salsa.
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