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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.