Israeli Couscous Salad with Roasted Vegetables and Tofu

Ingredients

• 1 cup Israeli couscous
• 2 cups Vegetable broth
• about 400 g Tofu (extra firm)
• 3 tablespoons Olive oil
• 1 medium Zucchini
• 1 medium Eggplant
• 1 medium Red onion
• 1 medium Bell pepper (any color)
• 1 cup Cherry tomatoes
• 2 tablespoons Lemon juice
• 1/4 cup Fresh parsley
• 1/4 cup Fresh mint
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a medium saucepan, combine the 1 cup of Israeli couscous and the 2 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 10-12 minutes, or until all the liquid is absorbed and the couscous pearls are tender. Remove the saucepan from the heat and let the couscous sit, covered, for 5 minutes to fully steam.
2. 2While the couscous cooks, cut the about 400 g of extra firm tofu into 2.54 cm cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until the tofu is evenly coated.
3. 3Cut the 1 medium zucchini, 1 medium eggplant, 1 medium red onion, and 1 medium bell pepper into 2.54 cm pieces. In a large bowl, toss the chopped vegetables with the remaining 2 tablespoons of olive oil and the remaining 1/4 teaspoon of salt until the vegetables are evenly coated.
4. 4Spread the seasoned tofu in a single layer on one half of a large baking sheet. Spread the seasoned vegetables in a single layer on the other half of the same baking sheet. Place the baking sheet into the preheated oven at about 205°C (200°C) and roast for 20-25 minutes, or until the tofu is golden brown and crispy on the edges, and the vegetables are tender and slightly browned.
5. 5In a large bowl, combine the cooked Israeli couscous, the roasted vegetables, the crispy tofu, and the 1 cup of cherry tomatoes. Add the 2 tablespoons of lemon juice, the 1/4 cup of fresh parsley (chopped), and the 1/4 cup of fresh mint (chopped) to the bowl. Toss all the ingredients gently until they are well combined.
6. 6Serve the Israeli Couscous Salad warm, or let it cool to room temperature before serving.

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