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Chimichurri Couscous Bowl [Vegan]
This bowl is made with cous cous as a base and is flavored beautifully with chimichurri!
Ingredients You Need for Chimichurri Couscous Bowl [Vegan]
How to Prepare Chimichurri Couscous Bowl [Vegan]
- 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.
Notes
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.
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