Savory Tofu And Vegetables Over Tomato Couscous

• 1 (6 ounce) jar marinated artichoke hearts
• 1 (14 ounce) package extra firm tofu, drained and cubed
• 1 teaspoon ground cumin
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 4 medium carrots, thinly sliced (1 1/2 cups)
• 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup whole wheat couscous
• 2 garlic cloves, minced (2 tsp)
• salt, to taste

1. Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 teaspoons pepper. Cook 10 minutes, or until carrots are tender and leets are lightly browned.
3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
4. Add garlic and reserved tofu mixture to vegeable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

ground cumin, black pepper, olive oil, carrots, leeks, tomatoes, whole wheat couscous, garlic, salt

Taken from www.food.com/recipe/savory-tofu-and-vegetables-over-tomato-couscous-309605 (may not work)