Spicy Couscous And Tofu

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.