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.

2 cups whole wheat cous cous, prepared according to the directions
1 onion diced
3 cloves garlic diced
2T butter
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)
1T tumeric
1T paprika
t salt
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.

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