Savory Tofu and Vegetables over Tomato Couscous

Savory Tofu And Vegetables Over Tomato Couscous Recipe

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Angel Slave


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.


★★★★★ 1 vote

5 Min
30 Min
Stove Top


  • 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
  • 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.)

How to Make Savory Tofu and Vegetables over Tomato Couscous


  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.

Printable Recipe Card

About Savory Tofu and Vegetables over Tomato Couscous

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

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