Fried Rice style Couscous
We all crave Chinese food sometimes (and if you say those little cardboard cartons full of grease and carbs don’t call out to you on occasion, you are either a stronger person than me….or lying. So there. That craving hit the other night, but I was of the belief that I could satisfy it without calling Szechuan Dragon…and save myself most if not all of the grease. Enter Veggie Fried Couscous.
On top of the couscous is a piece of tofu slathered in the Pomegranate BBQ sauce from VWAV (I made a huge batch of it a couple months ago and keep a couple jars in the fridge for just such occasions). It probably would’ve been more traditional to cube up the tofu and toss it in with the veggies, but I had a craving for the BBQ sauce so I went with the oven-baked triangles on top. That said, here is the recipe for the couscous…something I’ll definitely be doing again.
1 cup dried whole wheat couscous
1/2 lg tomato, diced
1/2 cup frozen peas
1 small onion, diced
1 handful spinach, cut into slivers
1/2 bell pepper, diced
1 carrot, diced
1 tbs canola oil
1/4 cup Shoyu
1 tsp Tandoori Masala
1. Boil 2 cups water and once it reaches a rolling boil, add the couscous and remove from the heat. In the meantime, heat oil in a wok, and add onion. Cook for 2-5 minutes until just becoming translucent, and add other vegetables.
2. Add Tandoori Masala, Shoyu, and Mirin—Cook another 5-6 minutes, then add the couscous. Stir to combine, cooking until all liquid has been absorbed.
You could replace the couscous with any grain of your choosing really…quinoa, millet, any rice of course if you’re feeling more traditional…but I think I’m going to stick with the couscous…it’s a favorite of mine, and the whole wheat tastes exactly the same as the regular. Score ethnic fusion.