Healthy and Hearty Bowls at Home
Chimichurri Couscous Bowl
Why This Recipe Works Bold, bright chimichurri sauce highlights the incredible flavor of fresh parsley and comes together in a snap. Chimichurri is often served over beef, but instead we were inspired by the equally parsley-forward flavor of tabbouleh. We used the sauce to add bright flavor and color to a base of pearl couscous, which had the perfect hearty texture to hold its own with the bold sauce. For protein, instead of beef, we crumbled tofu before crisping it on the stovetop with garlic. Hefty portions of parsley on top of our herb-forward chimichurri added pleasant vegetal flavors, and cucumber added cool crispness. Sun-dried tomatoes rounded out our flavor profile. Use vegetable broth instead of chicken broth to make this dish vegan.
Ingredients:
- 7 oz. firm tofu, crumbled into ¼-½-inch pieces
- ⅛ tsp. table salt
- ⅛ tsp. pepper
- 4½ tsp. extra-virgin olive oil, divided
- 1 c. pearl couscous
- 1¼ c. chicken or vegetable broth
- 1 garlic clove, minced
- ½ c. chopped fresh parsley
- ¼ c. chimichurri sauce, divided
- ½ English cucumber, chopped fine
- ¼ c. oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
Print Recipe
- Spread tofu over paper towel-lined plate, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
- Meanwhile, cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.
- Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
- While couscous cools, heat 2 teaspoons oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push tofu to sides of skillet. Add remaining ½ teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir mixture into tofu and remove skillet from heat.
- Stir parsley and 2 tablespoons chimichurri sauce into cooled couscous in bowl and season with salt and pepper to taste. Divide evenly among individual serving bowls then top with tofu, cucumber, and sun-dried tomatoes. Drizzle with remaining chimichurri sauce. Serve.
Share this flavorful grain bowl with friends and family.
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Posted in April 2021 on Jan 20, 2021