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Recipe: Tofu/Feta Couscous

Although many people believe that couscous is a type of rice, this is not true. Couscous is made by the rolling and shaping of moistened semolina (coarsely ground durum wheat) into spherical granules and then coating them with a finely ground wheat flour. Before cooking, the granules are about one millimeter in diameter, but they expand on cooking. Processed couscous is readily available in your grocery store and is valued for its short cooking time.

Traditional couscous made by hand and steamed can take a long time to prepare. It is usually steamed, and can be steamed two or three times to achieve the correct consistency. Couscous, when cooked correctly should be light a fluffy with not hint of gumminess or grittiness.

The couscous available in most stores today is an instant couscous that has been pre-steamed and dried. The couscous packages usually advises adding a small amount of boiling water or stock to the couscous, then covering it tightly for about 5 minutes. The heat of the water or stock cooks the couscous until it is ready to be fluffed with a fork and served.

The addition of various ingredients to the couscous gives it an endless variety of flavor choices. Popular choices are vegetables of all kinds, but fruit and nuts can be added as well. It can form the base for many side dishes, and can become a complete meal in itself if you add proteins like cheeses or tofu, as in the recipe below.

Varying the spices in with the couscous can give it the flavor of any country’s cuisine you wish. Adding hot sauces or curry spices give it a definite Asian flavor, but you can also make it light by adding simple everyday herbs like basil or mint. In many countries, vegetables and sauces sit atop the couscous, but in others the ingredients are mixed together.

Couscous is often also made into a dessert. Fluffy couscous combined with almonds, cinnamon and sugar is regularly served as a Moroccan dessert. In Libya couscous is combined with dates, sesame and honey, and referred to as "maghrood".

The Tofu/Feta Couscous recipe below is a complete meal. It can be served hot or cold and can be made in no time at all. This dish will be ready in a flash when you are on the run, but is so flavorful and healthy you will want to serve it often.

Tofu/Feta Couscous

1 TBSP. butter
2 cloves garlic, chopped
1 onion, chopped
2 stalks of celery, chopped
1 green pepper, diced
1 cup green beans, cut in small pieces
1 can (19 oz.) diced tomatoes
½ cup orange juice
½ cup vegetable stock
1 cup couscous
1 can (19 oz.) chickpeas, drained and rinsed
1 TBSP. dried oregano
1 TBSP. dried basil
1 cup feta cheese, diced in small cubes
1 cup herbed tofu, diced in small cubes

Salt and pepper
Hot pepper sauce (if desired)

Melt the butter in a large frying pan. Stir in the garlic, onion, celery, green pepper and beans and cook for 2-3 minutes until vegetables are crisp-tender. Add the tomatoes, orange juice and stock. Bring to a boil and (if desired) add in the hot pepper sauce. Stir in the couscous. Cover and turn the heat off. Let stand covered for about 5 minutes or until all the liquid is absorbed. Uncover and fluff with a fork. Add the chickpeas, feta cheese and tofu. Mix together well and serve.