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Lemon and Tahini CousCous with veggies and tofu (or chicken)

KCal: 528, Protein: 40g, Fat: 23, Carbs: 40

25 minutes

4 Servings

Lemon and Tahini CousCous with veggies and tofu (or chicken)

"Tastes like summer!" - our lovely client, Andrea

1 cup whole-wheat pearl couscous (see Tip)

¼ cup tahini

¼ cup water

2 teaspoons lemon zest

2 tablespoons lemon juice

2 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon crushed red pepper

1 clove garlic, minced

2 cups sliced mushrooms (half of a 10-oz. package)

½ medium red bell pepper, chopped

2 cups shredded red cabbage

2 cups shredded green cabbage

4 cups baby spinach 

21/2 cups tofu (either fresh from package or lightly fried in olive oil)

(OR... if you must... 21/2 cups chopped chicken breast)

¼ cup toasted sliced almonds

¼ cup crumbled feta cheese

1 tablespoon chopped fresh parsley

1 lemon, cut into wedges (Optional)


Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.


Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.


Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.


Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.


Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.

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