Dana Slatkin

Roasted Moroccan Spiced Vegetables and Couscous with Tofu and Tomato Broth

Roasted Moroccan Spiced Vegetables and Couscous with Tofu and Tomato Broth

Roasted Moroccan Spiced Vegetables and Couscous with Tofu and Tomato Broth

After a week of voracious holiday feasting, it is time to get my appetite back on track. Thanksgiving is now a sumptuous blur of delightful taste memories. Wistfully, I must kiss those late-night leftover raids goodbye. The newly-minted bulge hanging over my pants is telling me, it’s tofu time.

My favorite comfort meal, tofu is what I turn to every time my body calls for a break. But this recipe won’t leave you feeling deprived. Exotic and transporting, the spice mixture can be prepared weeks ahead and stored in the pantry to rub on salmon, halibut, chicken, even lamp chops. The broth keeps well in the refrigerator for days. If you freeze cooked couscous (or brown rice) in Ziploc bags, all you will need to prepare for tonight’s dinner are the roasted vegetables and tofu. Serve it in a ceramic tagine and you’ll be ready to party again until 2010.

For another recipe that’s easy on the waistline, try Stir-Fried Soba Noodles with Crispy Chicken and Greens.

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