Savory Tofu and Vegetables over Tomato Couscous

Total Time
45mins
Prep 20 mins
Cook 25 mins

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 Nutrition

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.
Most Helpful

5 5

Excellent and easy to make.

5 5

We were really pleased with this and would make it again, least of which it was easy. My BF was interested in a warm and not too spicy dish and this fit the bill. We used oil marinated artichokes but drained and rinsed to get rid of excess cals. Used about 1 tablespoon oil and used a 6 ounce box of tomato and lentil flavor couscous. Was very yum!

4 5

Very good and interesting dish which we enjoyed. I made some minor changes to this recipe based on what I had on hand by using only one carrot and used Rotel tomatoes instead of unspiced tomatoes. I really liked the spicy tomatoes in this dish, but next time I will definitely use all 4 carrots and thought some other veggies would be wonderful in this dish too. Thanks for sharing this easy-to-make keeper!