Ingredients

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. NOW Real Food® 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.