Light Healthy Tofu And Chickpea Couscous Food

LIGHT HEALTHY TOFU AND CHICKPEA COUSCOUS

Steps:

• Either use canned chickpeas or otherwise soak chickpeas overnight and then replace water and cook at a simmer for about 6 hours until tender.
• Measure couscous into bowl and add the same amount of boiling water.
• Combine tofu, mushrooms, sweet chili sauce, soy sauce and lemon juice in bowl.
• Stir Fry onion and capsicum using sufficient water to stop it sticking to the pan.
• Add chickpeas and tofu mixture until heated through.
• Mix together with couscous and serve. Sprinkle coriander over top.

CHICKPEA AND CAULIFLOWER COUSCOUS

Steps:

• Warm Garbanzo beans and cauliflower.
• Cook couscous.
• Fluff together ingredients.

TABOULI & CHICKPEA COUSCOUS SALAD

Steps:

• Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
• Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
• Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
• Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
• Pour dressing over salad, toss well & serve.

MOROCCAN TOFU COUSCOUS

Steps:

• Heat oil in skillet over medium heat.
• Add tofu; cook until tofu is firm, stirring constantly.
• Add vegetables, beans, bouillon, water, curry, and cumin.
• Bring to a boil.
• Reduce heat and simmer 8 minutes or until vegetables are done.
• Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
• Stir in couscous.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff with a fork before serving; spoon onto platter.
• Top with tofu mixture; sprinkle with parsley.