CousCous with vegetables and tofu

Ingredients:

• 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)

 

Preparation:

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.