Total prep time: 15 minutes
Ingredients:
Vegetables purchased from Waverly Farmer’s Market 16 August 08: tomotoes; marbled bell pepper; mezclun greens; spinach; lima beans
Other ingredients: organic tofu purchased from Eddie’s Market; cumin powder; crushed red pepper; Near East couscous; extra virgin olive oil
Directions:
Chop pepper, dice tofu, slice tomato.
Add 2 tbsp olive oil, diced tofu and some chopped pepper to a small sautet pan at low-med heat.
Add a pinch of cumin and crushed red peper to the pan. The chopped pepper and spices will infuse the tofu with a light flavor.
Remove from heat when olive oil takes on a white color (form the tofu), after allowing sautet to simmer.
Prepare the couscous per instructions.
Add mezclun, spinach, tomato, chopped pepper to a bowl. Add 2 tbsp olive oil. Toss.
Combine couscous and sautet with chopped tomato. Serve.
Total waste: the stem of the tomato; the spice package in the couscous box. Unused couscous stored in fridge for tomorrow’s lunch.
from BALTIMORE, MD 17 August 2008
