Tuesday, October 03, 2006

Grilled BBQ Tofu and Israeli Couscous Salad

BBQ Tofu and Israeli Couscous salad

Israeli couscous is fast becoming one of my favorite pastas. Yes, it is pasta, not a grain. Basically, this type of couscous is pasta dough shaped into a pearl--sort of like a tapioca pearls--then toasted and dried, which gives it a very chewy and buttery flavor after it's cooked. You do not just add boiling water to Israeli couscous and let it sit like you would with regular couscous....you actually have to cook it longer. Just follow the package directions and I bet you'll enjoy this great pasta.


  • 2 packages firm tofu
  • 2 cups Asian BBQ sauce or your favorite Teriaky sauce
  • 1 large yellow zucchini, split lengthwise
  • 1 large green zucchini, split lengthwise
  • 2 Japanese eggplant, split lengthwise
  • 1 bunch scallions
  • 3 cups cooked Israeli couscous (just follow the package directions)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped
  • kosher salt and freshly cracked black pepper
  • Cooking spray

Marinate the tofu in 1-1/2 cups of the Asian BBQ sauce overnight or at least 4 hours.

Prepare a hot, cleaned grill, sprayed with a lot of cooking spray. Grill the tofu until well caramelized on both sides. With the remaining BBQ sauce, season and coat the yellow and green zucchini, eggplant, and scallions and grill them until they are cooked through. Transfer the vegetables to a board and cut the zucchini and eggplant into a ½-inch dice and the scallions into ½-inch slices.

In a large bowl, mix the vegetables with the Israeli couscous, parsley and add olive oil and lemon juice. Season with kosher salt and freshly ground black pepper and check for flavor. Slice tofu and plate over couscous salad and enjoy.

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