Skip to main content
Recipes

Curried Vegetable and Tofu Couscous

By Brooke Dojny and Melanie Barnard

Recipe information

  • Yield

    4 Servings

Ingredients

1

5.7-ounce box curried couscous mix

1

/2 cup currants

3

tablespoons olive oil

1

12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes

3

cups broccoli florets

1

medium-size onion, chopped

1

medium-size red bell pepper, coarsely chopped

1

/2 cup water

3

/4 cup chopped fresh cilantro, divided

Need to make a substitution?

Preparation

  1. Step 1

    Following package directions, prepare curried couscous. Add currants while couscous steams.

    Step 2

    Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

Explore Bon AppétitCouscousPasta & NoodlesDried CurrantDried FruitFruitTofuBroccoliVegetableBell PepperMainVegetarianLunchDinner