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Curried couscous with roasted red peppers peas and tofu

curried couscous with roasted red pepper peas and tofu

  • Prep Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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Ingredients

  • 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

Instructions

  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.


Nutrition

  • Serving Size: 1 1/2 cup

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