Couscous with Tofu, Zucchini
& Basil
Couscous is a delicious grain to add into your repertoire of recipes,
and it's simple to
make. This recipe can be served warm or cold, as part of an entrée
with the addition of grilled chicken, fish, or pork, or as a side dish.
For something different, try substituting savory ingredients with sweeter
ones like raisins and nuts..
Yield: Eight 2-ounce portions |
| Ingredients |
| 1/3 cup |
couscous |
| 1/2 cup |
zucchini, seeded, small dice |
| 1/2 cup |
red onion |
| 3/4 cup |
fresh basil, chiffonade |
| 1/4 cup |
Italian parsley, chopped |
| 2 Tbsp |
lemon juice |
| 1 tsp |
lemon zest, grated |
| 2-3/4 oz |
firm tofu, small dice |
| 1/2 clove |
garlic, sliced |
| 1/2 tsp |
ground red chili |
| 1/4 cup + 2 tbl |
olive oil |
|
| Nutrition Facts |
| Total Calories |
60 |
| Calories from Fat |
9 |
| Total Fat |
1g |
| Saturated Fat |
0g |
Cholesterol
|
0mg |
| Sodium |
1mg |
| Carbohydrates |
2g |
| Fiber |
0g |
| Sugar |
0g |
| Protein |
0g |
|
- Bring two cups of salted water to a boil.
- Place raw cous cous in a
large bowl and add enough of the salted boiling water to just cover
the cous cous. Allow it to stand for about 20 minutes or until the
liquid is absorbed.
- Drizzle 1/2 of the olive oil into the cous cous,
stir to break up lumps (you may need to use your hands).
- Dice tofu.
Combine the remaining oil, lemon juice, and garlic, and pour over
the tofu. Set aside.
- Combine vegetables, herbs, ground chili, and zest and mix well.
Drain the tofu and gently toss into the cous cous. Adjust seasoning
if necessary.
|
