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Lemony Charred Greek Tofu Kebabs on Couscous

by Livestrong_Recipes  |  Sep 30, 2015

Lemony Charred Greek Tofu Kebabs on Couscous
  1. PREP
  2. 20 m
  • COOK
  • 10 m
  • TOTAL
  • 30 m

Recipe and image courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 4

  • 14 oz Organic Extra Firm Tofu
  • 1/4 cup Pure Lemon Juice
  • 2 1/2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 3/4 tsp ground black pepper
  • 1 yellow bell pepper
  • 1 whole orange bell pepper
  • 1 cup whole wheat couscous
  • 3 stalk scallion(s)
  • 2 garlic clove
  • 20 Mint Leaves Peppermint Fresh

DIRECTIONS

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.