Chimichurri Couscous Bowl

Ingredients

7 ounces firm tofu, crumbled into ¼- to ½--inch pieces

1 teaspoon table salt

1 teaspoon pepper

4½ teaspoons extra-virgin olive oil, divided

1 cup pearl couscous

1¼ cups chicken or vegetable broth

1 garlic clove, minced

½ cup chopped fresh parsley

¼ cup Chimichurri Sauce, divided

½ English cucumber, chopped fine

¼ cup oil--packed sun-dried tomatoes, rinsed, patted dry, and chopped fine

Instructions

1. Spread tofu over paper towel-lined plate, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.

2. Meanwhile, cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.

3. Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.

4. While couscous cools, heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push tofu to sides of skillet. Add remaining ½ teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir mixture into tofu and remove skillet from heat.

5. Stir parsley and 2 tablespoons chimichurri sauce into cooled couscous in bowl and season with salt and pepper to taste. Divide evenly among individual serving bowls then top with tofu, cucumber, and sun-dried tomatoes. Drizzle with remaining chimichurri sauce. Serve.

Bowls, America’s Test Kitchen