Roasted Vegetables on Couscous
Along with this serve a salad of Arugula and endive, ripped into small pieces, with a tablespoon of low-fat blue cheese dressing.
1-1/4 cups couscous
16 ounces firm tofu, cut in 1 inch cubes
1/2 cup chopped basil, divided
3 tablespoons balsamic vinegar, divided
1 green bell pepper, cut in 1 inch strips
1 red bell pepper, cut in 1 inch strips
1-1/4 pounds eggplant, cut in 1/4 inch slices
1 pound zucchini, cut in 1/4 inch slices
1/4 cup extra-virgin olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon black pepper
Preheat the oven to 450 degrees. Line 2 baking sheets with foil, coat with cooking spray.
Bring 1-1/2 cups lightly salted water to boil, add the couscous, cover the pan and remove it from the heat, let stand, covered, while you prepare the vegetables.
Toss the tofu cubes with 1/4 cup of the basil and 1 tablespoon of the balsamic vinegar and set aside.
In a single layer, lay the peppers, eggplant, zucchini and tofu on the baking sheets. Brush the eggplant and zucchini with 2 tablespoons of the olive oil, and sprinkle 1/2 teaspoon of the salt over all vegetables. Roast for 12 to 15 minutes, or until the vegetables are fork tender and golden.
Meanwhile, whisk together the remaining 2 tablespoons of oil, 2 tablespoons of the balsamic vinegar, 1/4 cup basil, 1/2 teaspoon salt and pepper. Using a fork, toss the couscous with the vinaigrette.
Divide the couscous among 4 plates and arrange the vegetables on top of each serving.
Makes 4 servings
554 calories, 28 g. protein, 62 g. carbohydrates, 11 g. fiber, 24 g. fat (3 g. saturated fat) 0 mg. cholesterol, 613 mg. sodium