Curried couscous with roasted red peppers peas and tofu

curried couscous with roasted red pepper peas and tofu

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stove Top, broiler
  • Cuisine: American


A favorite vegan entree that I have been making for years: curried couscous recipe with roasted red pepper, peas and baked organic tofu. Whole-grain



  • 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


  1. 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.
  2. 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
  • Calories: 306
  • Sugar: 7 g
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 39 g
  • Fiber: 7 g
  • Protein: 20 g

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