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Savory Tofu and Vegetables over Tomato Couscous

Adapted from Vegetarian Times, September, 2007
Serves 4
1 6-oz. jar marinated artichoke hearts
1 14-oz. pkg. extra-firm tofu, drained and cubed
1 tsp. ground cumin
1 tsp. black pepper, divided
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
4 medium carrots, thinly sliced (1 ½ cups)
2 medium leeks, white and light green parts, thinly sliced (1 ½ cups)
1 14.5 oz. can diced tomatoes
1 cup NOW Real Food® Organic Whole Wheat Couscous*
2 cloves garlic, minced (2 tsp.)
  1. Combine artichokes and liquid, tofu, cumin, and ¾ tsp. pepper in nonstick skillet.
  2. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. 
  3. Transfer to bowl, and set aside.
  4. Heat oil in same skillet over medium-high heat. 
  5. Add carrots, leeks, and ¼ tsp. pepper. 
  6. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
  7. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. 
  8. Stir in couscous, cover, and remove from heat. 
  9. Let couscous stand 5 minutes, then fluff with fork.
  10. Add garlic and reserved tofu mixture to vegetable mixture in skillet. 
  11. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. 
  12. Serve tofu and vegetables over tomato couscous.
Per serving:
Calories: 372
Protein: 18g
Total Fat: 16g
Sat. Fat: 1.5g
Carbohydrate: 47g
Cholesterol: 0mg
Sodium: 310mg
Fiber: 10g
Sugars: 9g
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