Lemon and Tahini CousCous with veggies and tofu (or chicken)
KCal: 528, Protein: 40g, Fat: 23, Carbs: 40
25 minutes
4 Servings
"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)
STEP 1
Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.
STEP 2
Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
STEP 3
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.
STEP 4
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.
STEP 5
Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.