Tracey’s vegan friend Lena Pfeffer makes a dish like this regularly for quick
weekday dinners and casual entertaining.  Pearl-shaped Israeli couscous is
tender and velvety and a delightful change from pasta and rice. For substitut-
ing instant couscous, see the Cooks’ Note.

Ingredients

2 cups canned  low-sodium vegetable broth
1/2  cup fi ltered water
3 tablespoons extra-virgin olive oil
One 10-ounce package white mushrooms, quartered
One 14-ounce container fi rm tofu, drained, patted dry, and cut into
1/3 - inch dice
1 onion, fi nely chopped
3 garlic cloves, smashed, peeled, and minced
One 10-ounce container Israeli (Middle Eastern) couscous, about 
1  3/4  cups
2 medium zucchini and/or summer squash, trimmed and fi nely diced
1/4  cup drained  sun-dried tomatoes (packed in oil), fi nely diced
1 teaspoon kosher salt
Freshly ground black pepper
1 to 2 teaspoons fi nely grated fresh lemon peel
2 tablespoons fi nely chopped fresh basil or  fl at-leaf parsley (optional)


Directions


1. Bring the broth and water to a boil in a small saucepan, remove from the
heat, and cover to keep warm. (Alternatively, heat the broth and water in the
micro wave.)
2. Meanwhile, heat 1 1 ⁄ 2  tablespoons of the oil in a large 4-quart saucepan over
medium- high  heat.  Add  the  mushrooms  and  cook,  stirring  occasionally,
until  nicely  browned,  about  6  minutes.  Add  the  tofu  and  cook,  stirring
occasionally, until golden, about 3 minutes. Transfer the tofu mixture to a
bowl.
3. Add the remaining 1 1 ⁄ 2  tablespoons oil, the onion, and garlic to the same
pot and cook over  medium-high heat, stirring, until golden, about 3 minutes.
Add the couscous and stir until lightly toasted, about 2 minutes. Add the hot
broth, the tofu mixture, zucchini, and  sun-dried tomatoes and bring to a boil.
Reduce the heat, cover, and simmer gently, stirring occasionally to prevent

sticking, until the couscous is tender, about 8 minutes. Stir in the salt, pep-
per, lemon peel, and basil, if using. Serve hot.
Cooks’ Note
✤     If you  can’t find Israeli couscous you can substitute 1 1 ⁄ 2  cups of instant
couscous. Add the couscous (without toasting) along with the hot broth,
tofu, and vegetables; cover the pot, remove from the heat, and let stand
until the couscous is tender, about 5 minutes.