Spicy Couscous And Tofu

• None None Large pinch of saffron strands
• 3 cups vegetable stock
• 2 None carrots, diced
• 4 oz green beans, cut into 1/2-inch pieces
• 1 3/4 cups couscous
• 3 tbsp olive oil
• 1 pkg (8 oz) smoked tofu, drained and sliced
• 2 None onions, chopped
• 1 tsp ground cumin
• 2/3 cup cashews, toasted and chopped
• None None Pinch of cayenne pepper
• 1 cup plain yogurt

1. Sprinkle the saffron over 3 tbsp hot water; set aside to infuse. Bring the stock to a boil in a medium saucepan. Add the carrots and beans and cook for 8 mins until tender. Remove from the heat. Stir in the couscous and the saffron and its liquid. Cover and let stand 15 min or until liquid is absorbed.
2. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook the tofu for 4 mins, turning once, until crisp and brown. Remove from the pan and drain on paper towels.
3. Add the remaining 1 tbsp oil to the pan. Cook the onions for 6 mins, stirring occasionally, until golden. Remove 1/2 of the onions. Add the cumin and cashews to remaining onions in pan. Cook for 1 min.
4. Add the couscous and tofu to the pan; toss for 1-2 mins until heated through. Stir the reserved onion and cayenne pepper into the yogurt and season with salt. Serve with the hot couscous mixture.

saffron strands, vegetable stock, carrots, green beans, couscous, olive oil, onions, ground cumin, cashews, cayenne pepper, plain yogurt

Taken from recipes-plus.com/api/v2.0/recipes/28959 (may not work)