Curried Couscous with Garbanzo Beans and Tofu Salad

by Isabella on June 16, 2012

I don’t know if you’ve noticed yet, but I like cooking :)  I can’t say that I am an amazing cook, but I am pretty good. Sometimes things come out yummy, sometimes they don’t, but I never stop trying.  My cooking philosophy is simple, I like to make food out of whatever is in my fridge, which lends itself to a lot of creatively yummy meals, but also the occasional not so delicious meal :)

This past weekend, Simon’s parents came to visit us..well… mostly Eitan, as they try to do every weekend, and Simon’s mom brought us some pan seared fish that she made.  Since we had food that I made a few days earlier left over, we left the fish for Monday’s dinner, and I had to make a quick side dish.  I had tofu in the fridge that I bought on sale and needed to use, and had some couscous in the pantry, and some Garbanzo beans, so I decided to make:

Curried Couscous with Garbanzo Beans and Tofu Salad

  • Couscous:
    • 1 cup of couscous
    • 1 1/4 cup chicken stock – if you don’t have chicken stock, just use water
    • 1 teaspoon of olive oil – optional
    • 1 small can of tomato sauce
    • 1 can Garbanzo beans drained and rinsed
    • 1/2 small onion chopped
    • handful of chopped cilantro sprigs
    • 1/2 teaspoon of adobo seasoning
    • 1/2 teaspoon curry powder
    • a few shakes of dry parsley
    • lime – for dressing

ingredients minus cilantro and adobo - forgot to put them in the pic

    • In a small pot, bring chicken stock, olive oil and tomato sauce to a boil
    • Drop in couscous, onion, garbanzo beans, curry powder, adobo seasoning and parsely and stir
    • Reduce heat to low and cook  covered for about 5-8 minutes, until couscous is fluffy
    • Take off the heat, drop in the cilantro and fluff in with a fork, cover and let sit.
  • Tofu:
    • 2 containers of extra firm tofu – dry with paper towel andthen cut in half lengthwise and then into 1/2 inch thick slabs
    • brush tofu with olive oil on both sides
    • salt and pepper each side
    • Heat nonstick grill pan on medium high heat
    • Wait until you hear a sizzle when you put the tofu on and grill for a few minutes on each side until grill marks appear

Grilled Tofu squares

  • You can serve these dishes hot as a protein and carb or you can do what I did
  • Serve cold Salad:
    • chop about 3 slabs of tofu into squares
    • 1/2 cup of cooled prepared couscous
    • 1/2 a lime squeezed, mixed with 1 teaspoon olive oil and salt and pepper

combine ingredients in bowel and enjoy

Curried Couscous Tofu Salad

  • This recipe lends itself to left overs and I will likely make something out of that sometime this week :)


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