Couscous with Tofu and Heirloom Tomatoes

We enjoyed our very first couscous recipe so much (Whole Wheat Couscous with White Beans, Tomatoes, Spinach and Red Peppers) we went searching for another way to use our box of couscous. We ended up combining ingredients that looked good at the store and the lucky winners were tofu and mini heirloom tomatoes.

This dish is flavorful, high in protein, and makes for great leftovers. 

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

• 2 16 oz. packages of firm tofu, cubed and dried
• 1 16 oz package of mini heirloom tomatoes, halved
• 1 medium onion, diced
• 1 cup dry couscous
• Olive oil
• 2 tablespoons sriracha 
• 1/8 teaspoon of salt
• 2 cloves of garlic, crushed
• 1 medium sized cucumber, sliced (optional) 

In a shallow pan, make the couscous according to the directions. Set aside.

Heat the olive oil and brown the onion. Place the onions in a bowl. 

In a very hot pan, pan fry the tofu until it is browned, about 3 minutes per side. Place the browned tofu in the bowl with the onions.

In the same pan, saute the tomatoes and garlic for 2-3 minutes. 

Combine the onions, tofu and couscous with the tomatoes and heat for about 5 minutes. mix in the sriracha. Feel free to top with the cucumbers, if desired. 

Whole Wheat Couscous with White Beans, Tomatoes, Spinach and Red Peppers

We're kicking of 2013 with a vegetarian recipe, to help any New Years resolutions out there. We've never dealt with couscous before, but this recipe has us clamoring for more. This is easy, fast and makes a lot of food. Good thing it heats up well, as you will definitely have leftovers. This recipe yields about 8-10 servings. 

To make this part of a healthy meal, try pairing it with corn bread (yum), a side salad or soup. 

Prep time: 10-12 minutes minutes

Cook time: 10 minutes

Ingredients:

•  olive oil
• 1 medium onion, finely chopped
• 1 bag (about 6 oz) of baby spinach, roughly cut
• 2 (15 oz.) can white beans, drained and rinsed
• 2-2.5 cups cherry or grape  tomatoes, each cut in half
• 1 roasted red pepper, cut into strips
• 1 cup of uncooked couscous (whole wheat is a great choice if it's available)
• Salt, red pepper flakes and sriracha, to taste
• 1 tsp cumin 

Make the couscous according to the directions. Set aside.

Heat the olive oil and saute the onions until translucent in medium high heat. Add the tomatoes, red pepper and spinach. Cook until the spinach is wilted, about 3-4 minutes. Season to taste with salt, pepper, sriacha and cumin. 

Lower the heat and add the couscous. Mix until well combined. Serve hot and with you choice of sides.