Savory Tofu And Vegetables Over Tomato Couscous

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A vegetarian couscous recipe i found in vegetarian times. i haven't had couscous with tofu or artichoke hearts before, so i'm interested in trying this.

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Steps

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Combine artichokes and liquid , tofu , cumin , and 3 / 4 teaspoons pepper in nonsick skillet.

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Cook over high heat 5 minutes or until liquid evaporates , stirring constantly.

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Transfer to bowl and set aside.

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Heat oil in same skillet over medium-high heat.

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Add carrots , leeks , and 1 / 4 teaspoons pepper.

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Cook 10 minutes , or until carrots are tender and leets are lightly browned.

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Meanwhile , bring tomatoes and liquid and 2 / 3 cup water to a boil in saucepan.

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Stir in couscous , cover , and remove from heat.

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Let stand 5 minutes , then fluff with fork.

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Add garlic and reserved tofu mixture to vegeable mixture in skillet.

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Cook 3 minutes over medium heat , or until heated through and garlic is fragrant.

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Serve tofu and vegetables over tomato couscous.

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Ingredients

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marinated artichoke hearts, extra firm tofu, ground cumin, black pepper, olive oil, carrots, leeks, diced tomatoes, whole wheat couscous, garlic cloves, salt