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I adapted this from Dancer's Curried Chicken and Couscous for nights when I'm not in the mood for rice or pasta, and need a quick non-meat main dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined, take the same time to cook as the peas). I store the whole wheat couscous in the freezer once it’s opened to keep it from getting stale. By stir frying the tofu, it changes it to a firmer, chewier, more meat-like texture. To make it completely vegan, vegetable broth can be substituted for the chicken broth.
Units: US | Metric
Serving Size: 1 (264 g)
Servings Per Recipe: 8
The following items or measurements are not included:
whole wheat couscous