Curry Couscous with Broccoli and Tofu (or Chicken)
This unusual combination of ingredients, adapted from a recipe that appeared years ago in Bon Appétit, is amazingly tasty and can be made up to a day in advance. Scramble recipe tester Alice Clark said this was among her “top 5 favorites of all Scramble dishes”.
- 6 oz. curried or plain couscous
- 1/2 cup dried currants, dried cranberries, or raisins
- 1 - 2 tsp. curry powder optional
- 1/4 - 1/2 tsp. salt optional
- 16 oz. extra-firm tofu (or use boneless chicken breasts)
- 2 Tbsp. canola or vegetable oil
- 2 cloves garlic minced, about 1 tsp.
- 2 heads broccoli chopped into florets about 3 cups
- 1 yellow onion diced
- 1 red, orange, or yellow bell pepper diced
- 3/4 cup fresh cilantro or flat-leaf parsley chopped
- Prepare the couscous according to the package directions, adding the currants to the water along with the spice pack (if using plain couscous add the curry powder and salt, to taste). When the couscous is done, transfer it to a large serving bowl.
- Drain the tofu, wrap it in a clean dish towel for a minute or two to absorb the liquid, and then cut it horizontally into 3 slices and then chop those into 1/2-inch cubes. (If using chicken, dice it into 1/2-inch pieces, but don’t wrap it in the dishcloth.)
- Heat the oil in a large nonstick skillet over medium heat. When the pan is hot, add the tofu (or chicken) in a single layer and cook it without moving it until it is just golden on the bottom, about 4 minutes.
- Flip the tofu (or chicken) and cook it for 2 minutes longer. (If using chicken, make sure it is no longer pink in the middle.) Add the tofu (or chicken) to the cooked couscous.
- Add the garlic, broccoli, onions, bell peppers, and 1/2 cup water to the skillet and cook over medium-high heat, partially covered, stirring occasionally, until the vegetables are slightly tender, about 5 minutes.
- Add the vegetables and their cooking liquid to the couscous, and mix in the cilantro or parsley. Serve it immediately or refrigerate it for up to 3 days before serving.
Slow Cooker Directions
- You will need at least a 5L slow cooker to make this recipe. Mix 1/2 cup water, curry powder (optional), salt (optional), oil, garlic, and cilantro in the bottom of the slow cooker. Add the tofu or chicken, broccoli, onions, bell peppers, and currants, and stir to combine. Cook on low for 4 - 5 hours (or up to 6 hours if using chicken in place of tofu) or on high for 2 - 3 hours. Mix with the cooked couscous prior to serving. Or, if you have a 6L slow cooker or larger, you could mix the pre-cooked couscous into the slow cooker for the last 15 minutes of cook time. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the couscous, drain, cube, wrap, and refrigerate the tofu or dice and refrigerate the chicken, peel the garlic, cut the broccoli, dice the onion and bell pepper, chop the herbs, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Add 1/2 - 1 tsp. extra curry powder and 1/8 to 1/4 tsp. cayenne pepper to the couscous mixture. Tip: The most expensive food is the food you throw away. Plan for one less meal then you plan to make each week, then use the odds and ends to make an end of the week stew or stir-fry, or pull out all the leftovers and have a family counter picnic or cocktail hour. Nutritional Information Per Serving (% based upon daily values): Calories 252, Total Fat: 6g, 9%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 372mg, 17%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 5g, 20%; Sugar: 2g; Protein: 12g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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