Jonesinforfood

Last night I was trying to decide what to make for a fast, easy dinner that wasn’t too complicated after the busy Easter weekend.  Using some food I already had in the refrigerator and cupboards, I came up with this, which was a hit with both D.Jones and Cooper.  That doesn’t always happen, so I decided to share…

Couscous with Apples, Walnuts and Tofu

1 1/3 cups Israeli couscous

1/2 block extra firm tofu

2 c. vegetable stock

1/2 red onion, diced

1/3 c. chopped walnuts

1 large or 2 small cloves garlic, minced

1 apple, diced

olive oil

salt and pepper to taste

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In a medium saucepan, saute 1 1/3 cups couscous with 1 T. olive oil over medium heat until couscous begins to lightly brown.  Slowly pour in 1 3/4 cups of vegetable stock.  Return to a boil, stirring periodically.  Cover and reduce heat to low.

Meanwhile, coat bottom of large skillet with olive oil and turn to medium heat.  Press excess liquid out of tofu and cut into small squares and add to pan.  Use wooden spoon or other utensil to saute tofu until it browns.  Add diced onion to pan and saute for a couple of minutes.  Add walnuts, then garlic and apple and continue to stir for a few more minutes.  Reduce heat to low and add now cooked coucous from saucepan into skillet and stir to combine.  Add salt and pepper to taste and mix.  If mixture seems slightly dry, add remaining 1/4 c. vegetable stock and stir.

Serves 4 as side dish