While many think of couscous as a type of whole grain and others as a pasta product, it is sort of neither ! It is made from cracked semolina wheat, mixed with water, and rolled between the palms of your hands to form tiny grain-like beads. In North-Western African cultures, from where it hails, it is then steamed. Here in the United States we most often see couscous that is pre-steamed and then dried and sold in boxes as instant couscous. With this latter type of couscous, all that is left to be done is to reconstitute it in hot water (or broth) for about 5 minutes.

We do not recommend freezing tofu because it alters its texture. If you would like to freeze this dish, omit the tofu and stir it in when you reheat it.

Can another protein be used?

Instead of tofu you can use another cooked protein such as cooked chicken or turkey. You can also omit the tofu altogether.

Curried Couscous

Description

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

Ingredients

Units Scale

1 red bell pepper
1 tablespoon coconut oil
2 cloves finely chopped garlic
2 teaspoons Curry powder or Garam Masala
2 1/2 cups vegetable broth, such as Imagine No Chicken
1 7.6–ounce box whole-wheat couscous
1 6–ounce package organic baked tofu, diced
1/2 teaspoon salt
1 cup frozen peas
chopped fresh parsley for garnish

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Instructions

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 to the saucepan 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.

Notes

Curry Powder

The type of curry powder you choose will really change the nature of the recipe. I used Teeny Tiny Spice Co. British Curry. I also love to make it with Garam Masala or Tandori Masala too which are both sweet and spicy. Or you can choose a hotter Madras curry powder if you like spicy curry.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stove Top, broiler
Cuisine: American

Nutrition

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