If you’ve checked my other recipes I guess you’ll notice that I love recipes that are super simple, super fast to prepare and super yummy! Oh, and did I mention healthy?! Couscous could not be easier to prepare, and if you love pasta you will love couscous  ~ because that is what it is 😀 ~ and it’s actually even easier to prepare than boxed pasta! If you can boil water (I use an electic kettle) you can make couscous. A make-ahead-of-time dish. Serves 4

1       block of  More Than Tofu Spinach Jalapeno seasoned tofu, removed from package and patted dry

½      box of Delallo brand Certified Organic 100% Durum hard wheat couscous

3       large Portobello mushroom caps, cleaned and cut into small pieces

2       15oz cans of Muir Glen Fire Roasted Diced Tomatoes, drained

1        large Vidalia onion, peeled and diced

½     bunch of spring onions, cut into ½ inch lengths

4-5   cloves of garlic, minced, or 2 tbsp of Rinaldo’s Organic Garlic Gold Nuggets

½     cup of sliced pitted assorted Mediterranean style olives or whole capers

olive oil

Celtic Sea Salt

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1: Place the couscous in a large glass, ceramic or stainless steel bowl.
2: Boil 1½ cups of water, pour over the couscous, gently stir to evenly  distribute the water, cover and set aside
3: In a large heavy bottom skillet saute the onion until caramelized.
4: Gently fluff up the couscous.
5: Scoop the cooked onions on top of the couscous and gently mix in.
6: In the same skillet, add some more oil and gently saute the mushrooms, adding the garlic when almost done.
7: Scoop the cooked mushrooms into the couscous and gently mix.
8: In the same skillet, add some more oil, crumble in the tofu and, using a steel spatula, saute the tofu for about five minutes, adding the spring onion after about 2 minutes, being careful to continuously scrape the bottom in order to get all the precious crunchy bits.
9: Scrape the tofu from the skillet into the couscous and gently mix.
10:Add the drained tomato bits and the olives or capers.
11:Salt to taste.

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