Special couscous with mushrooms and tofu

I discovered a really special couscous with very big pearls so i naturally had to try it. The result is this delicious pan of couscous that can serve you as a main or side dish 🙂 But later on, while munching on it, I started to question myself – is this fregola? Or is fregola the same as this couscous? Well I have no precise answer for that but the dish is delicious.

For 2-4 people; Very simple; 20 minutes

250 ml water
1 tablespoon of olive oil
Salt
160 g big pearled couscous

2 tablespoons of olive oil
150 g zucchini; cut to small cubes
1 red onion; sliced
100-200 g tofu; cut to small cubes
250 g mushrooms
1 teaspoon of curry
1 teaspoon of oregano
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
Salt

1. First boil 250 ml of water together with salt and olive oil. Then add couscous and stir. Cook for around 10 minutes, until the couscous in almost cooked, then cover with a lid and set aside.
2. In a pan heat the olive oil and add zucchini, onion and tofu. Saute until the tofu becomes golden brown (around 5 minutes). Then add cooked couscous, mushrooms, curry, oregano and salt. Stir well. Be careful not to over-cook the mushrooms! Cook only for aditional 5 minutes or so.
3. At the end season the dish with olive oil and balsamic vinegar. Check the taste and serve.

Wise-ass corner

Sour cream or light soy sauce fit the dish well also. 

You can also add some shopped mint on top. 

If you don’t have the big pearled couscous just use the regular one and cook it by the instructions on the box.