CousCous with vegetables and tofu
- 200 g HELIOS Buckwheat CousCous
- 240 ml water
- 150 g tofu
- 3 baby squash, diced
- 1 carrot, diced
- 12 cherry tomatoes, sliced in half
- 1 garlic clove, finely chopped
- 1 vegetable bouillon cube
- salt, pepper
- olive oil
- dill (for garnish)
Cook water with vegetable bouillon cube and before boil, remove from heat. Place CousCous in a large bowl, pour vegetable bouillon over it and stir. Cover bowl with plastic wrap and let rest for 5’. In a large skillet, sauté in olive oil garlic for about 1’. Add baby squash, carrot, cherry tomatoes and sauté for about 2-3’. Add vegetables to CousCous , salt and mix well with a fork. Serve with tofu and dill.
Tip: If desired, cook or grill tofu.