Couscous with Minted Pea Ragout

• 4 1/2 cups low-sodium vegetable broth
• 1 10-oz. pkg. Parmesan-flavored instant couscous
• 1/2 cup chopped fresh parsley
• 3 Tbs. olive oil
• 3 medium-sized turnips, peeled and diced
• 3/4 tsp. ground cumin
• 4 green onions, coarsely chopped
• 1 10-oz. bag frozen peas
• 1 8-oz. pkg. Italian-style baked tofu, cubed
• 1/2 cup chopped fresh mint leaves

1. Bring 2 cups broth to a boil.
2. Put couscous, parsley and 1 Tbs.
3. olive oil in large serving dish.
4. Pour hot broth over mixture, stir to combine; cover, and let sit 10 minutes.
5. Meanwhile, heat remaining olive oil in large pot over medium heat.
6. Add turnips, cumin and pinch of salt.
7. Cook 5 minutes, stirring occasionally.
8. Add green onions, peas, tofu and remaining broth.
9. Mix in 1/4 cup mint leaves.
10. Cook 10 minutes, uncovered, stirring occasionally.
11. Fluff couscous with fork.
12. Reheat 1 minute in microwave, if necessary.
13. Make well in middle of couscous, and fill with ragout.
14. Garnish with remaining mint leaves and serve.

vegetable broth, parmesanflavored instant couscous, parsley, olive oil, ground cumin, green onions, frozen peas, italianstyle baked tofu, mint leaves

Taken from www.vegetariantimes.com/recipe/couscous-with-minted-pea-rago-t/ (may not work)