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Tabbouleh-Style Couscous with Tofu
Date added: December 13, 2007
- Servings: 6 change
- Calories per serving: 257
- Prep time: 15
- Cook time: 10
Ingredients
- 11/3 cup chicken broth, light fat free, reduced salt (or vegetable broth)
- 1 cup couscous, quick-cooking
- 2 tbsp oil, olive, extra virgin
- 16 ounce-weight tofu, extra firm, lite cut into 1/2
- 2/3 cup onion, green, chpd, fresh
- 2 garlic cloves minced
- 3 tomatoes chopped
- 1/4 cup basil, fresh chopped (or 1 T. dried, crushed)
- 1/4 cup lemon juice, raw
- 1 tbsp herb, peppermint, fresh
- 1/4 tsp spice, pepper, black, ground
- 1/2 cup cheese, feta, traditional, crumbles
Recipe Method
1. In a medium saucepan bring broth to a boil. 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 light brown, turning carefully. (If necessary to prevent over browning, reduce heat to med.)
3. In a large bowl combine the cooked couscous, tofu mixture, remaining one tablespoon oil, tomatoes, basil, lemon juice, mint and pepper; gently toss to coat. Sprinkle with feta cheese.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 257 | 13% |
| Fat 9g | 14% |
| Cholesterol 8mg | 3% |
| Sodium 267mg | 11% |
| Carbohydrates 31g | 13% |
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