Here is a vegan entree I have been making for years and years. It is made with curried whole-wheat couscous, roasted red pepper, peas and baked tofu.
I have wanted to share this recipe with you all. For! Ever!
I have been making this curried couscous with roasted red peppers and peas since I was 20. It is so easy and so yummy, and it goes really well with all sorts of things. It is always satisfying hot or cold. We eat it as a main course, though it is also great as a side dish or for a potluck.
Beer Before Meat
My roommate in college, Abby made it for me the first time I had it. We were spending the summer out in Colorado in Steamboat Springs. She was a horseback guide at a dude ranch and I was a prep cook at a pub in town. We didn’t have much cash. And that which we did have was spent on fine Colorado beverages. So to save money I ate meatless most of the time.
I remember the evening she made this. Our little apartment filled first with the wonderful roasty smell of the broiling red bell pepper. And then the garam masala hit. I had never had it before, and it was a revelation. I remember being so shocked by how flavorful it was. I now know that the broth was also key to building the flavor.
Variations on a Curried Couscous Theme
I have made it again and again. Once whole-grain couscous became readily available I switched to using that. I also use chicken broth if I don’t have vegetable broth. It is all good. But it almost always has roasted red peppers and peas. Sometimes I will add in raisins, currants or nuts. I even did a variation of it for a potluck story I did for Parents magazine.
It is great for an easy potluck recipe because it good hot or cold. It goes without saying that it is a perfect vegetarian main course. Today I added in baked tofu for a bit of protein. Or omit the tofu if you want, and if you eat meat I think it is incredible along side grilled lamb.
Please note that the type of curry powder you choose will really change the nature of the recipe. I used Teeny Tiny Spice Co. British Curry. Though as I mentioned it is amazizzle with Garam Masala too. Or choose a hotter curry and your metabolism will thank you.
- 1 red bell pepper
- 1 tablespoon coconut oil
- 2 cloves finely chopped garlic
- 2 teaspoons Curry powder or Garam Masala
- 2 ½ cups vegetable broth, such as Imagine No Chicken
- 1 7.6-ounce box whole-wheat couscous
- 1 6-ounce package organic baked tofu, diced
- ½ teaspoon salt
- 1 cup frozen peas
- chopped fresh parsley for garnish
- Arrange oven rack in upper third of the oven and set to broil. Place pepper on a broiler pan and broil, turning occasionally until the skin is charred and blistered all over, 12-17 minutes. Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, about 10 minutes. Peel charred skin off pepper. Core, seed and chop pepper.
- Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds. Add broth, cover and bring to a boil. Add couscous, tofu, peas and the roasted red pepper and return to a simmer. Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.
- Serving Size: 1 1/2 cup