• Kate

Israeli Couscous with Tofu



I cannot take complete credit for this recipe. A while ago a friend of mine gifted me a free box from Hello Fresh and one of the dishes contained couscous with of lemon, mint, and cherry tomatoes.


The flavors were bright and bounced off your tongue in a very pleasing way. Which was saying something, because I felt the other two meals in my box were pretty bland.


I wanted to recreate this dish and make some changes to suit my desires for the moment. I ended up adding seared tofu and stone fruit. I felt it was a wonderful addition.


Israeli Couscous with Tofu

  • 2 C Israeli Pearl Couscous

  • 3 C Water

  • 1 Tbsp Olive Oil

  • Juice from 1 Lemon

  • Zest from 1 Lemon

  • 12 Mint Leaves

  • 2 Nectarines

  • Sugar

  • Salt and Pepper to Taste

  • 1 Pint Cherry Tomatoes, Halved

  • 2 Extra Firm Packaged Tofu

  • 1 Tsp Tumeric

  • 1 Tsp Thyme

  • 1 Tsp Garlic Powder

  • 1 Tsp Marjoram

  • Olive Oil


Fill a medium-sized pot with water and bring to a boil. Once it is boiling add couscous and olive oil. Reduce to a simmer and cover for 10 minutes.


While the couscous is cooking peel and cube your nectarines. If you have trouble de-pitting the fruit simply slice the fruit around the location of the pit.


Spread out the fruit on a lined cookie sheet and sprinkle with sugar. The fruit has its own natural sugars, however, I wanted to enhance the sweetness of the fruit.


Place under a broiler for about 5 minutes, turn the pieces over and return to the broiler for another 3. Depending on your broiler this may take less time so please check on them periodically.



Combine all spices into a small bowl and mix together.


Slice the tofu in half lengthwise. Sprinkle all sides with spices, even the short sides. Hold off on the back until we place it in the pan, that way they do not end up sticking to the counter.

Heat a large skillet and drizzle with about 2 Tsp of olive oil. Once the pan is hot place your tofu into the pan seasoned side down. While that side is searing sprinkle the other side with seasoning mix.


Sear all sides of the tofu for 3 minutes by carefully flipping each piece.



Once the couscous is finished, fluff it with a fork. Add lemon juice, zest, halved tomatoes, nectarines, and chopped mint leaves. Stir gently. The bright green of the leaves and red from the tomatoes stick out brilliantly against the light color of the couscous.


Plate the couscous with sliced seared tofu and enjoy!



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