Ingredients: Whole Wheat Couscous – 1 cup, Tofu – half block of firm kind, Broccoli florets – 2 cups, Red bell peppers – 1 cup chopped, Garlic – 5 to 6 large cloves finely minced, Soy sauce – low sodium 2 tablespoons, Lemon juice – about 1 tablespoon, vegetable stock – 2 cups, Dried parsley – 3 tablespoons, a handful of dried cranberries and pumpkin seeds, Olive oil – 3 tablespoons, salt and pepper to taste.
Cooking Instructions:
Step 1 – Pour 2 cups of warm vegetable stock over 1 cup of whole wheat couscous. Cover and let it absorb all of it. Add salt, pepper, pumpkin seeds, dried cranberries, dried parsley flakes, a tablespoon of extra virgin olive oil and a teaspoon of lemon juice. Fluff it all up evenly. Set it aside. (Fresh chopped mint would go perfectly with couscous dishes)
Step 2 – Drain Tofu tub, rinse and pat dry, and dice the tofu. In a skillet, saute diced tofu in olive oil on medium heat. Mid way through sautéing, add broccoli florets, chopped red bell peppers and minced garlic. Saute until the veggies are tender.
Step 3 – Add soy sauce, lemon juice and a little bit of vegetable stock and let the veggies + tofu simmer in the resulting juices. Turn the heat off and drizzle a teaspoon of toasted sesame oil if desired.
Serve alongside couscous. Enjoy!
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Ingredients: Whole Wheat Couscous – 1 cup, Tofu – half block of firm kind, Broccoli florets – 2 cups, Red bell peppers – 1 cup chopped, Garlic – 5 to 6 large cloves finely minced, Soy sauce – low sodium 2 tablespoons, Lemon juice – about 1 tablespoon, vegetable stock – 2 cups, Dried parsley – 3 tablespoons, a handful of dried cranberries and pumpkin seeds, Olive oil – 3 tablespoons, salt and pepper to taste.
Cooking Instructions:
Step 1 – Pour 2 cups of warm vegetable stock over 1 cup of whole wheat couscous. Cover and let it absorb all of it. Add salt, pepper, pumpkin seeds, dried cranberries, dried parsley flakes, a tablespoon of extra virgin olive oil and a teaspoon of lemon juice. Fluff it all up evenly. Set it aside. (Fresh chopped mint would go perfectly with couscous dishes)
Step 2 – Drain Tofu tub, rinse and pat dry, and dice the tofu. In a skillet, saute diced tofu in olive oil on medium heat. Mid way through sautéing, add broccoli florets, chopped red bell peppers and minced garlic. Saute until the veggies are tender.
Step 3 – Add soy sauce, lemon juice and a little bit of vegetable stock and let the veggies + tofu simmer in the resulting juices. Turn the heat off and drizzle a teaspoon of toasted sesame oil if desired.
Serve alongside couscous. Enjoy!
YUM