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Lemony Charred Greek Tofu Kebabs on Couscous

Lemony Charred Greek Tofu Kebabs on Couscous
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Prep Time: 20 min Serves: 4
Cooking Time: 10 min Yield: 8 skewers
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Recipe and image courtesy of Jackie Newgent, RDN



1. Squeeze the tofu to drain of excess liquids; cut into 24 cubes. Whisk together the lemon juice, olive oil, 1/2 teaspoon of the salt, and the pepper in a liquid measuring cup or small bowl. Pour the mixture into a 9- x 13-inch glass or ceramic baking dish, and add tofu cubes; turn to coat. Let marinate for about 30 minutes; turn occasionally.

2. Preheat the grill to medium-high (400°F). Cut the peppers into 1-inch pieces. Thread the tofu and peppers onto 8 (6- to 8-inch) water-soaked bamboo skewers; reserve the marinade. Grill kebabs until the peppers and tofu are charred, about 10 minutes total. (Note: If you have extra peppers, grill them on additional skewers.)

3. Meanwhile, prepare the couscous according to package directions. Immediately stir in the scallions, garlic, and remaining 1/2 teaspoon salt.

4. Serve kebabs on the couscous. Season kebabs with additional salt and pepper to taste, if desired. Drizzle with all of the reserved marinade and sprinkle with the mint. (Hint: You can reuse the marinade since it’s not in contact with raw meat, poultry, or fish.)

5. Enjoy each serving with a large glass of iced unsweetened black or green tea with additional fresh mint.


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