|Canola oil||2 Teaspoon|
|Firm tofu||8 Ounce, cubed|
|Sweet red pepper||1 Large, cut into strips|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned crushed tomatoes packed in juice||2 1⁄2 Cup (40 tbs)|
|Frozen artichoke hearts||10 Ounce, thawed (1 Package)|
|Frozen corn||1 1⁄2 Cup (24 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Fat free, low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Ground saffron||1⁄8 Teaspoon|
|Couscous||1 Cup (16 tbs)|
Add the oil to a paella pan or large skillet and heat over medium heat.
Add the tofu, peppers, onions and garlic.
Cook and stir for 4 to 5 minutes or until the tofu is golden.
Stir in the tomatoes (with juices), artichokes, corn and peas.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for 5 to 7 minutes or until the vegetables are tender and the liquid slightly thickens.
Add the broth, thyme and saffron.
Bring to a boil, then stir in the couscous.
Remove the pan or skillet from the heat.
Cover and let stand for 10 minutes.
Before serving, use a fork to fluff the couscous.