Savory Tofu and Vegetables over Tomato Couscous

Submitted by Enjolinfam

"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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

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.

Reviews

[coachpalmer]

Excellent and easy to make.

 

[Kumquat the Cats fr]

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!

 

[ellie_]

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!