MEDITERRANEAN STYLE COUSCOUS
Categories Vegetable Sauté Vegetarian Quick & Easy Healthy Vegan
Yield 4 Large Bowls
Number Of Ingredients 12
Steps:
- 1. Start by pressing your tofu to get some of the water out. Wrap in a papertowel, place a cookie sheet on top and stack a few heavy books or cans on top of that. 2. While waiting, place your broth or water on to heat up. You want it to just start to boil. 3. Place couscous in bowl and add just enough broth to cover, but don't over saturate. (NOTE: You may not use ALL of the broth or water you heated up - it's better to have it leftover than not have enough to cover the couscous) 4. Cover with foil and place in a warm place for at least 30 minutes (I put mine in the microwave to sit) 5. While waiting on the couscous prep all your other ingredients: - Put frozen spinach in a colander and run hot water over it until it's defrosted. Then squeeze all of the excess water out. - Take your pressed tofu and cube, place in bowl and add reserved oil plus 1 teaspoon of Greek seasoning - mix - Mince both cloves of garlic and sun-dried tomatoes 6. Heat pan, add sun-dried tomatoes and garlic - sauté until garlic starts to get tender. (There should be enough oil on the tomatoes that you don't need to add extra at this point) 7. Add olive oil and tofu to pan - sauté until you see the tofu start to brown. 8. Crumble drained spinach into pan and add 1 t Greek seasoning. Heat through. 9. By this time, it should have been about 30 minutes - take your couscous out of the microwave, add 1 t Greek seasoning and lemon juice. Add spinach mixture, toss everything together, add salt and pepper to taste, and ENJOY!
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