Spinach Couscous with BBQ Tofu

• 1 1/2 cups couscous, preferably whole grain
• 2 Tbs. nonhydrogenated vegan margarine
• 5 to 6 oz. baby spinach, well rinsed
• 1 1-lb. pkg. baked tofu, any variety, diced
• 1/2 cup natural or smoke-flavored barbecue sauce

1. Cover couscous with 3 cups boiling water in heatproof serving container, and let stand 10 minutes; fluff with fork.
2. Stir in margarine and salt and pepper to taste.
3. Place spinach in large, wide skillet with only water clinging to its leaves.
4. Cover, and steam about 1 minute, or just until wilted.
5. Remove, and coarsely chop.
6. Stir into couscous.
7. Combine tofu and barbecue sauce in skillet.
8. Cook over medium-high heat, stirring often, 4 to 5 minutes.
9. Scatter tofu over couscous, and serve.

couscous, margarine, baby spinach, natural

Taken from www.vegetariantimes.com/recipe/spinach-couscous-with-bbq-tofu-2/ (may not work)