Food Friday Featuring: Israeli Couscous With Tofu, Fennel & Stir Fried Veggies
Last week was rough. I spent every day catching up on work that had slid a bit due to our main business, but I’m happy to say in the end I was able to complete all projects. Sadly I was unable to go grocery shopping in between so we made do with what we had. On Sunday I went through my fridge and took out every last vegetable I had left and made up this recipe as I went along.
Israeli Couscous is one of my favourite grains. Essentially, it’s a mini pasta with a firm bite to it. It’s wonderful as an alternative to rice and can be dressed up in so many ways. Here is The Carriere Family version ;).
1 box of PC Black Label Israeli couscous prepared with vegetable broth instead of water (if you have loose couscous the measurements 1 1/2 cups couscous to 2 cups of vegetable broth)
1 lb firm tofu drained, cut into cubes and tossed with 2 tablespoons soy sauce
2 tablespoons olive oil
1 onion peeled and diced
1 head of fresh fennel (discard the green tops and dice the entire white bulb)
2 carrots peeled and diced
2 cups fresh baby spinach chopped
3/4 cup frozen green peas
1. Prepare the couscous as per the directions and set aside. In a deep frying pan, heat 2 tablespoons of oil. Once the oil is hot add the tofu and fry them until golden brown. Remove the tofu from the pan and set aside.
2. In the same pan add the onions, fennel and carrots. Stir fry for 6-8 minutes until tender. Add the couscous, baby spinach and frozen green peas. Toss and cook for another 3-5 minutes until the spinach is wilted and the peas are just cooked.