Saturday, October 4, 2008

Mediterranean style couscous with Tofu

1 1/2 cups vege stock
1 cup couscous
2 tablespoons olive oil
400g firm tofu, cut into bite sized pieces.
2 spring onions, sliced.
2 teaspoons crushed garlic
1 1/2 cups chopped tomatoes
1/4 cup chopped fresh basil
1/4 cup lemon juice

In a saucepan bring the vege stock to a boil.
Stir in the cup of couscous.
Remove the pan from the heat and let stand for 5 minutes, or until the liquid has been absorbed.
Put 1 tablespoon olive oil in a large frying pan.
Over medium heat, add the tofu, spring onions and garlic.
Cook for 10 minutes or until the tofu is golden, turning carefully.
In a large bowl mix together the couscous and tofu mixture.
Add the remaining olive oil, the tomatoes, basil and lemon juice and toss to combine.
Season with cracked pepper.


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