Spicy Couscous And Tofu - cooking recipe

Ingredients

None None Large pinch of saffron strands
3 cups vegetable stock
2 None carrots, diced
4 oz green beans, cut into 1/2-inch pieces
1 3/4 cups couscous
3 tbsp olive oil
1 pkg (8 oz) smoked tofu, drained and sliced
2 None onions, chopped
1 tsp ground cumin
2/3 cup cashews, toasted and chopped
None None Pinch of cayenne pepper
1 cup plain yogurt

Preparation

Sprinkle the saffron over 3 tbsp hot water; set aside to infuse. Bring the stock to a boil in a medium saucepan. Add the carrots and beans and cook for 8 mins until tender. Remove from the heat. Stir in the couscous and the saffron and its liquid. Cover and let stand 15 min or until liquid is absorbed.
Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook the tofu for 4 mins, turning once, until crisp and brown. Remove from the pan and drain on paper towels.
Add the remaining 1 tbsp oil to the pan. Cook the onions for 6 mins, stirring occasionally, until golden. Remove 1/2 of the onions. Add the cumin and cashews to remaining onions in pan. Cook for 1 min.
Add the couscous and tofu to the pan; toss for 1-2 mins until heated through. Stir the reserved onion and cayenne pepper into the yogurt and season with salt. Serve with the hot couscous mixture.