Podcast
Travel 
Vegan Recipes 
North African Couscous with Tofu and Vegetables
A vibrant and flavorful North African-inspired dish, this couscous recipe is quick to assemble and perfect for a nutritious weeknight meal. Featuring a fragrant spice blend of coriander and turmeric, it provides a hearty plant-based protein boost from tofu.
Simple Tasty Recipes
Ingredients for 4 Servings
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2 tbsp
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1/2 cup
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4
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2 cloves
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1 tsp
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1/2 tsp
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1 pinch
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2-3 cups
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3/4 lb
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1 cup
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1 cup
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1 tbsp
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to taste
Time
Goes Great with
Method
- Heat the oil in a large skillet or pan over medium heat.
- Add the chopped red pepper, scallions, garlic, coriander, turmeric, and a pinch of cayenne pepper. Sauté for 3-4 minutes until the vegetables soften and the spices become fragrant.
- Stir in 2 cups of the hot vegetable stock and the cubed tofu. Simmer for an additional 3-4 minutes to allow the tofu to absorb the flavors.
- Add the peas and cook for 1 minute until just tender.
- Stir in the quick-cook couscous and the vegan margarine. Remove the pan from the heat immediately.
- Cover the pan and let it sit for 3 minutes, or until the liquid is fully absorbed. Fluff with a fork before serving.
- If the couscous appears too dry, stir in the remaining vegetable stock until the desired consistency is reached. Season with salt and pepper to taste.
Notes:
Pro-Tips for Success:
- Ensure your vegetable stock is piping hot before adding it to the couscous to ensure proper rehydration.
- For a more authentic flavor, add a pinch of cinnamon or ground cumin to the spice mix.
- To make this dish extra creamy, finish with a small squeeze of fresh lemon juice before serving to brighten all the spices.
- If you prefer more texture, toast the dry couscous in the pan with the spices for 1 minute before adding the stock.
Goes Great with
55 minutes
