Lemon Basil Couscous

Lemon Basil Couscous

Prep instructions for 4 servings

Original Recipe:

1 1/3 cup dry couscous (or sub 1 dry cup quinoa)

1 large organic cucumber, chopped

5 fresh organic basil leaves, chopped (or more to taste)

10 organic cherry tomatoes, quartered          

1 can (15 oz) organic Cannellini beans

1 organic lemon, juiced

1 package extra firm organic tofu, drained & cubed

Tofu Marinade:

3 organic lemons, juiced

5-10 fresh basil leaves, chopped

1 tbsp apple cider vinegar

3/4 teaspoon pure raw honey

First, drain and set the tofu to press while you prepare the couscous and veggies. 

Pressing the tofu: This step helps to remove the excess water from the tofu and allows more flavor to be absorbed. Pressing tofu can be done by using a tofu press (found on Amazon), or by wrapping it in a kitchen or paper towel and by placing weight upon it. You could place it in-between two baking sheets or plates, and add a heavy book on top and let sit for 5-10 min. Ideally, you want to press it enough to drain the water, but not so much that it looses its square shape or that it turns to crumbles. 

In a separate bowl, whisk together the ingredients for the marinade and set aside.

Once the tofu is drained, cut it into cubes and let it marinate for at least 20 min, or even overnight.

While the tofu is draining/marinating, cook the couscous according to directions on package, but omit the salt and olive oil if the packages calls for them. While couscous is cooking, prep all of your veggies. 

Once the couscous is cooked, allow it to cool, and then add all your veggies, lemon juice, and basil and mix together. Then, simply divide everything evenly into 4 separate containers. 

Cooking the Tofu: For a soft, flavorful tofu, add the tofu and all of the marinade to a pan and let simmer on low until most of the moisture is gone. For a crispier tofu, using a non-stick pan, cook just the cubes over very low heat, rotating occasionally until all sides are light brown. You can also just add the tofu uncooked to your dish as well. 

Divide the tofu evenly into the same 4 containers, and refrigerate until ready to eat. 

Sautéed Tofu & Veggies in Peanut Sauce

Sautéed Tofu & Veggies in Peanut Sauce:

Serves 6:

4 servings Pearled Couscous (I use RiceSelect and do not add salt or butter)

2 packages of Extra Firm or Firm Organic Tofu (I use Nasoya)

12 tbsp 365 Organic Peanut Sauce (separated into 6, 2, 3, 1 servings)

1 cup shredded or diced organic carrots 

1 cup chopped organic broccoli florets

2 cups organic snap peas

1 cup 365 organic raw cashews, lightly crushed

1 lime (optional) 

First drain and cube to tofu (I cut each container into 60 pieces by slicing 4x5x3) then marinate the tofu in 6tbsp of the peanut sauce for at least 20-30 minutes. I like to do this at the beginning of the day and keep in the fridge so that it can marinate all day and be ready to use when it's time to prepare dinner. If you do the same, take the tofu out of the refrigerator when you begin so that it can start to reach room temperature. 

Set the water to boil for the couscous, but do not add couscous until completing next step. Briefly steam your veggies so they are are almost fully cooked then transfer them to a large pan over low heat, add 2 tbsp of the peanut sauce and mix thoroughly. Add tofu to pan, gently flip together with vegetables and another 3tbsp of peanut sauce, partially cover, turn heat to medium, and let sit. 

Once the tofu and veggies are heating, add couscous to boiling water and cook as directed. While couscous is cooking monitor tofu and veggies stirring occasionally and add in the cashews. 

Once couscous is cooked, drain add remaining 1 tbsp of peanut sauce and mix thoroughly throughout the couscous. Divide couscous onto plates or into bowls, then top with tofu and veggies and serve with a lime wedge! 

Enjoy!

Healthy Life Tip: Cook extra and save for an easy healthy lunch or dinner later in the week!

Nutrition Info per serving:

344 calories, 8.6g fat, 0.8g sat fat, 0g trans fat, 0mg cholesterol, 298mg sodium, 43g carbs, 3.3g fiber, 8.6g sugar, 20.2g protein