1 5.7-ounce box curried couscous
1/2 cup currants
3 tablespoons olive oil
1 (12-ounce) package extra-firm tofu, drained,
patted dry, cut into 1/2" 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
Following package directions,
prepare curried couscous. Add currants while couscous
steams. 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.
Poster's Notes:I made it without
the tofu (thought I had some in fridge, but was
wrong kind) and it came out yummy.