What did you prepare for lunch? I made nice arabic couscous with broccoli and organic marinated tofu. It is easy to prepare, quick and easy, and especially delicious. One of my husband's favorite recipes I've done dozens of times and always works out perfectly!
Necessary products
150 Arabic couscous (mine is whole grain)
250 ml vegetable broth or water (or as directed)
1 brocoli
1 clove of garlic
2 peppercorns
2 curls
2 pinches of salt
3 tablespoons of olive oil (extra virgin)
250 ml vegetable broth or water (or as directed)
1 brocoli
1 clove of garlic
2 peppercorns
2 curls
2 pinches of salt
3 tablespoons of olive oil (extra virgin)
for tofu:
100 gr. Natural bio tofu
3 tablespoons soy sauce bio
1 tablespoon of lemon juice
1 tablespoon of olive oil (optional)
a pinch of black pepper
100 gr. Natural bio tofu
3 tablespoons soy sauce bio
1 tablespoon of lemon juice
1 tablespoon of olive oil (optional)
a pinch of black pepper
Preparation instructions
Boil broccoli (flowers, small leaves, peeled trunks, diced) in water or steam for a few minutes, should remain crispy.
In a saucepan, mix the couscous dry for two seconds, but not required. Add broth or water and boil for about 15-20 seconds.
Turn off the heat, add salt, garlic, spices and oil, mix well, then add the finished broccoli.
Stir well and leave covered for 5 minutes to swell and absorb fragrances.
In a bowl, prepare tofu dressing: soy sauce, lemon juice, olive oil (optional), a pinch of black pepper. Cut the tofu into small cubes and leave in dressing for a few minutes.
Pour the tofu cubes into a non-stick pan and stir continuously for about 2 minutes.
Add the tofu cubes to the couscous and stir.
Serve warm, sprinkled with parsley.
In a saucepan, mix the couscous dry for two seconds, but not required. Add broth or water and boil for about 15-20 seconds.
Turn off the heat, add salt, garlic, spices and oil, mix well, then add the finished broccoli.
Stir well and leave covered for 5 minutes to swell and absorb fragrances.
In a bowl, prepare tofu dressing: soy sauce, lemon juice, olive oil (optional), a pinch of black pepper. Cut the tofu into small cubes and leave in dressing for a few minutes.
Pour the tofu cubes into a non-stick pan and stir continuously for about 2 minutes.
Add the tofu cubes to the couscous and stir.
Serve warm, sprinkled with parsley.
- servings: 2
- ready for: 15 minutes
