Savory Tofu and Vegetables over Tomato Couscous |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A vegetarian couscous recipe I found in Vegetarian Times. I haven't had couscous with tofu or artichoke hearts before, so I'm interested in trying this. Ingredients:
1 (6 ounce) jar marinated artichoke hearts |
1 (14 ounce) package extra firm tofu, drained and cubed |
1 teaspoon ground cumin |
1 teaspoon black pepper, divided |
2 tablespoons olive oil |
4 medium carrots, thinly sliced (1 1/2 cups) |
2 medium leeks, white and light green parts thinly sliced (1 1/2 cups) |
1 (14 1/2 ounce) can diced tomatoes |
1 cup whole wheat couscous |
2 garlic cloves, minced (2 tsp) |
salt, to taste |
Directions:
1. Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 teaspoons pepper. Cook 10 minutes, or until carrots are tender and leets are lightly browned.
3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
4. Add garlic and reserved tofu mixture to vegeable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.
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