Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Tabbouleh-Style Couscous with Tofu




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 1-1/3 cups reduced-sodium chicken broth or vegetable broth
• 1 cup quick-cooking couscous
• 2 tablespoons olive oil
• 1 16-ounce package extra-firm tofu (fresh bean curd), drained and cut into 1/2-inch cubes
• 2/3 cup sliced green onions
• 2 cloves garlic, minced
• 1-1/2 cups chopped tomatoes
• 1/4 cup snipped fresh basil
• 1/4 cup lemon juice
• 1 tablespoon snipped fresh mint
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese (2 ounces


Recipe



1. In a medium saucepan bring broth to boiling. Stir in couscous. Remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
2. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add tofu, green onions, and garlic. Cook for 8 to 10 minutes or until tofu is lightly browned, turning carefully. (If necessary, reduce heat to medium to prevent overbrowning.)
3. In a large bowl combine the couscous, tofu mixture, the remaining 1 tablespoon oil, the tomatoes, basil, lemon juice, mint, and black pepper; toss gently to coat. Sprinkle each serving with feta cheese. Makes 6 servings.