This is what I made for dinner last night. This recipe is awesome because not only is it soooo delicious, but it's super easy, cheap, and healthy. What more could you ever ask for?? I got this recipe from an issue of Vegetarian Times probably over a year ago. I clipped it and pasted it to some construction paper and it's been with me ever since.
1 6 oz. jar marinated artichoke hearts (YUM.)
1 14 oz. package extra firm tofu, drained and cubed
1 tsp. ground cumin
1 tsp. black pepper, divided
2 Tbs. olive oil
4 medium carrots, thinly sliced ( 1 1/2 cups)
2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
1 14.5 oz. can diced tomatoes
1 cup whole wheat couscous
2 cloves garlic, minced
1. Combine artichokes & liquid, tofu, cumin, and 3/4 tsp. pepper in a nonstick skillet over high heat. Cook about 5 minutes or until liquid evaporates, stirring constantly. You'll be surprised how quickly this happens- luckily I had a stirrer on site to watch over this carefully as I prepared the veggies. Once the liquid has evaporated, transfer to a bowl and set aside.
2. Heat oil in the same skillet over medium-high heat. Add the carrots, leeks, and 1/4 tsp. pepper. Cook about 10 minutes (it was more like 7 for me) or until carrots are tender and leeks are lightly browned.
3. Meanwhile, bring tomatoes and 2/3 cup water to a boil. Add the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
4. Add the chopped garlic and reserved tofu mixture to the skillet. Cook 3 minutes over medium heat, or until heated through. Serve tofu and vegetables over tomato couscous.
Like I said, this recipe really is super easy and despite its relative simplicity, it's packed with flavor. I think the tomato couscous alone is awesome - and there's nothin' to it!! 4 thumbs up in my house!
Per request, here's the nutritional info for this one:
Per serving: 372 cal; 18 g prot; 16 g total fat (1.5 g sat. fat); 47 g carb; 0 mg chol; 310 mg sod; 10 g fiber; 9 g sugars