This bowl is made with cous cous as a base and is flavored beautifully with chimichurri!
Chimichurri Couscous Bowl [Vegan]
- 7 ounces firm tofu, crumbled into
- 1/4- to 1/2‑inch pieces
- 1/8 teaspoon table salt
- 1/8 teaspoon pepper
- 41/2 teaspoons extra-virgin olive oil, divided
- 1 cup pearl couscous
- 11/4 cups chicken or vegetable broth
- 1 garlic clove, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chimichurri sauce, divided
- 1/2 English cucumber, chopped fine
- 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
- Spread tofu over paper towel–lined plate, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
- Meanwhile, cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.
- Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
- While couscous cools, heat 2 teaspoons oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push tofu to sides of skillet. Add remaining 1/2 teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir mixture into tofu and remove skillet from heat.
- Stir parsley and 2 tablespoons chimichurri sauce into cooled couscous in bowl and season with salt and pepper to taste. Divide evenly among individual serving bowls then top with tofu, cucumber, and sun-dried tomatoes. Drizzle with remaining chimichurri sauce. Serve.
Instead of sundried tomatoes, use 4 ounces fresh cherry tomatoes, quartered. Instead of cucumber, try 1 rib thinly sliced celery. To kick it up a notch, substitute chopped mint for some of the parsley.