I hadn’t cooked with Israeli couscous in a while, and this was a refreshing dish with its citrus taste.
Easy to make and healthy too, and I was able to use the tomato and kale I bought at the farmer’s market.
1 package Israeli couscous
1 package baked tofu, cubed
Carrots (I used about 16 baby carrots, diced)
1 tomato, diced
1 red pepper, diced
Kale, stems removed, chopped
1 can sliced black olives, rinsed and drained
Handful of almonds
Juice of 1 lemon
1 tablespoon lime juice (or fresh lime juice- I didn’t have a lime)
Salt and black pepper, to taste
Grated parmesan cheese
Cook couscous on stove according to package instructions (I added a little orange juice to the water).
In a pan, sauté the tofu, vegetables (except for the kale), and nuts. Squeeze juice of half a lemon and drizzle on balsamic vinegar and lime juice (I didn’t measure the vinegar). Sprinkle on some salt and pepper. When the tofu and vegetables are mostly heated through, add in the kale and heat till it wilts. Combine the couscous and tofu/vegetable mixture in a large bowl, and squeeze juice from the other half of the lemon. Stir in some grated cheese. Makes 4 servings.