This Curried Couscous with Tofu is a 30-minute vegan entree I have been making for years and years. It is made with
This Curried Couscous with Tofu is a 30-minute vegan entree I have been making for years and years. It is made with curried whole-wheat couscous, freshly roasted red pepper, peas and baked tofu.
I originally shared this recipe for Curried Couscous on March 11, 2014. I have updated the images and text to share it again with you today! The recipe remains deliciously unchanged!
Why We Love This Recipe For Curried Couscous
I have been making this curried couscous with roasted red peppers and peas for the last 25 plus years and it remains one of my favorite vegetarian dinner recipes.
It is basically a one-pot meal, which means it is so easy for a weeknight dinner. Plus the sweet peas, smoky roasted peppers and curry make it so yummy!
It really is a great recipe to have in your repertoire for any time of the year. It is always satisfying whether it is served hot or cold.
We eat it as a main course, though it is also great as a side dish or to bring to a potluck picnic or party. The curry goes really well with all sorts of dishes from Sauteed Kale with vinegar to cucumber salad.
Once you make this recipe once or twice, have fun experimenting with variations. Try different types of curry powder, swap in tempeh or cooked chicken for the tofu or skip the protein and serve it as a side dish. We almost always make it with roasted red peppers and peas. Sometimes I will add in raisins, currants or nuts. I even did a variation of it for a potluck story I did for Parents magazine.
Ingredients For This Recipe
- 1 red bell pepper: You can use any color bell pepper you like but I have traditionally used red. If you are in a rush, you can use 1 cup diced jarred and drained roasted red peppers instead.
- 1 tablespoon coconut oil: You can use olive oil instead if you prefer, but I love the way the coconut tastes with the curry powder.
- 2 cloves finely chopped garlic: This is the easiest way to make this recipe, but I have also used a diced onion and sauteed that before adding in the curry. Either works great!
- 2 teaspoons Curry powder or Garam Masala powder: The type of curry powder you choose will really change the nature of the recipe. I used Teeny Tiny Spice Co. British Curry. I also love to make it with Garam Masala or Tandori Masala too which are both sweet and spicy. Or you can choose a hotter Madras curry powder if you like spicy curry.
- 2 ½ cups vegetable broth: Imagine “No Chicken” is my go-to brand of vegetarian broth. If you eat poultry, you can use chicken broth instead.
- a 7.6-ounce box whole-wheat couscous: Traditional couscous in Northern Africa is made by steaming cracked wheat. Here in the US most couscous we buy is quick cooking or instant couscous made from pre-steamed and dried couscous. The boxes often say Moroccan Couscous or just couscous. Check the package instructions if you aren’t sure. It should only need to be mixed into the boiling water. Simmered for one minute and then sit for 5 minutes or so. If you can’t find whole-wheat couscous, regular fine couscous can be used instead.
- a 6 or 7-ounce package organic baked tofu: If you have never had baked tofu you are in for a treat! It is much more firm than extra-firm tofu. I like Wildwood Organic if you can find it. It is sold with other tofu products often in a refrigerated area in the produce section or near the dairy of large supermarkets and health food stores.
- ½ teaspoon salt: If you are salt sensitive you can omit this and use low-sodium broth.
- 1 cup frozen peas: The peas don’t even have to be thawed! Fresh peas can be substituted.
- chopped fresh parsley for garnish: This is just for looks more than anything but it also adds a fresh grassy flavor too.
Step By Step Instructions To Make This Curried Couscous Recipe
Step 1: Arrange oven rack in upper third of the oven and set to broil. Place pepper on a broiler pan and broil, turning occasionally until the skin is charred and blistered all over, 12-17 minutes.
Step 2: Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, at least 10 minutes. Peel charred skin off pepper. Core, seed and chop pepper.
Step 3: Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds. Add broth, cover and bring to a boil.
Step 4: Add couscous, tofu, peas and the roasted red pepper to the saucepan and return to a simmer. Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.
FAQs and Expert Tips
What is Couscous?
While many think of couscous as a type of whole grain and others as a pasta product, it is sort of neither! It is made from cracked semolina wheat, mixed with water, and rolled between the palms of your hands to form tiny grain-like beads. In North-Western African cultures, from where it hails, it is then steamed. Here in the United States we most often see couscous that is pre-steamed and then dried and sold in boxes as instant couscous. With this latter type of couscous, all that is left to be done is to reconstitute it in hot water (or broth) for about 5 minutes.
Can This Be Frozen?
We do not recommend freezing tofu because it alters its texture. If you would like to freeze this dish, omit the tofu and stir it in when you reheat it.
Can another protein be used?
Instead of tofu you can use another cooked protein such as cooked chicken or turkey. You can also omit the tofu altogether.
- This Chicken, Chard and Curry recipe is a great way to use Swiss Chard and has a lovely coconut broth that is great served over rice or couscous.
- Instant pot lovers will enjoy this Instant Pot Veggie Curry recipe with delicata squash and coconut milk.
- This Chicken Coconut Curry Stew is one of our favorites in the wintertime and also has sweet peas and a touch of maple to balance the spice!
- If you like Lamb, this Moroccan Lamb Shank recipe is a slow cooker recipe for chilly fall and winter evenings. Or this recipe for Lamb Tagine with Millet and Prunes is a sweet and savory combo with delicious North African flavors.
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
A favorite vegan entree that I have been making for years: curried couscous recipe with roasted red pepper, peas and baked organic tofu. Whole-grain
- 1 red bell pepper
- 1 tablespoon coconut oil
- 2 cloves finely chopped garlic
- 2 teaspoons Curry powder or Garam Masala
- 2 ½ cups vegetable broth, such as Imagine No Chicken
- 1 7.6-ounce box whole-wheat couscous
- 1 6-ounce package organic baked tofu, diced
- ½ teaspoon salt
- 1 cup frozen peas
- chopped fresh parsley for garnish
- Arrange oven rack in upper third of the oven and set to broil. Place pepper on a broiler pan and broil, turning occasionally until the skin is charred and blistered all over, 12-17 minutes.
- Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, about 10 minutes. Peel charred skin off pepper. Core, seed and chop pepper.
- Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds. Add broth, cover and bring to a boil.
- Add couscous, tofu, peas and the roasted red pepper to the saucepan and return to a simmer. Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.
The type of curry powder you choose will really change the nature of the recipe. I used Teeny Tiny Spice Co. British Curry. I also love to make it with Garam Masala or Tandori Masala too which are both sweet and spicy. Or you can choose a hotter Madras curry powder if you like spicy curry.
- Serving Size: 1 1/2 cup
- Calories: 306
- Sugar: 7 g
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 20 g
struggling with weeknight meals?
My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.