Savory Tofu and Vegetables over Tomato Couscous

Ingredients

• 1 (6 ounce) jar marinated artichoke hearts
• 1 (14 ounce) package extra firm tofu, drained and cubed
• 1 teaspoon ground cumin
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 4 medium carrots, thinly sliced (1 1/2 cups)
• 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup whole wheat couscous
• 2 garlic cloves, minced (2 tsp)
• salt, to taste

Directions

1. 1

   Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.

2. 2

   Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 teaspoons pepper. Cook 10 minutes, or until carrots are tender and leets are lightly browned.

3. 3

   Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.

4. 4

   Add garlic and reserved tofu mixture to vegeable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.