Savory Tofu And Vegetables Over Tomato Couscous Recipe

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Savory Tofu and Vegetables over Tomato Couscous

Angel Slave

By
@angelslave66666

I love couscous and found early on that the liquid one uses to cook the dish determines the flavor. So I use a variety of liquids but I'm pretty sure tomato couscous is my favorite.

The dish from start to finish takes 30 minutes or less. It serves 4. Any meal that comes in at less than five hundred calories is a bonus.


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Serves:

4

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 jar(s)
16 oz jar marinated artichoke hearts
1 pkg
16 oz. pkg. extra-firm tofu, drained and cubed
1 tsp
ground cumin
1 tsp
cracked black pepper, divided
2 Tbsp
evoo
4 medium
carrots, thinly sliced
2 medium
leeks, white and light green parts thinly sliced (1 1/2 cups)
1 can(s)
14.5 oz can diced tomatoes
1 c
whole wheat couscous
4 clove
garlic, minced (4 tsp.)

Directions Step-By-Step

1
Combine artichokes and liquid, tofu, cumin, and 3/4 tsp. pepper in nonstick 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 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
3
Meanwhile, bring tomatoes and liquid and 2/3 cup of water to a boil in a 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 vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is gragrant. Serve tofu and vegetables over tomato couscous.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy