It’s 5:40PM, and I haven’t given dinner a thought. Thank God for cous cous and tofu–two ingredients I always keep in stock. I grab the tub of grain from my cupboard (no wimpy box with seasoning will feed this family of six), stir fry any veggies I find in the fridge and dinner is ready in minutes.
COUS COUS STIR FRY
2 cups whole wheat cous cous, prepared according to the directions
1 onion diced
3 cloves garlic diced
1 head of cauliflower chopped
2 handfuls fresh spinach, arugula or any greens
1 lb. firm tofu
1 red pepper diced
1/2 cup chick peas
feta cheese (optional)
freshly ground pepper
Steam the cauliflower and set aside. Saute the onion and garlic in butter until lightly brown. Add the diced tofu (pat it dry with a towel first) and saute until brown, about 7 minutes. Add the pepper, cauliflower, chick peas, spices, salt, pepper and feta (if using) and saute 2 more minutes. Stir in the cous cous and saute 1 more minute. Serve immediately.
For an asian flavored cous cous, omit the feta, tumeric and paprika. Add 2T soy sauce, t peanut butter, t lemon and pinch of chili pepper at the end. Saute for one more minute.