1 box of couscous
1 small can peas
1 red pepper
1 shallot or 6 scallions, your call
fresh cilantro (parsley can work here too, less noticeable)
1/2-3/4 cup of sesame oil (olive oil works o.k.)
Preheat oven to 350. Place pepper on foil in oven, turn until all sides look crispy. When it cools just peel off the skin with a fork or fingers (you will have just roasted a pepper!) Roasting peppers may take 30-45 minutes, so just sliver & sautee if you're really rushed, but its not the same flavor.
Boil water for couscous. Follow box directions carefully, do NOT put in too much water, soggy couscous doesn't cut it.
In saucepan, on med-hi, sautee the oil, shallots (or scallions). Add peas, then add roasted pepper. Then add cubed tofu for about 1 minute. Salt, pepper to taste.
When couscous is done, fluff with fork. Cut up the fresh cilantro or fresh parsley & fluff in with couscous. Nutmeg makes this dish, so I usually add about a tsp. to the couscous before mixing in the sautee.
The tofu/shallot/pea/peppers can be placed in a shallow hole in the center of the couscous, positioning the red pepper slivers from center to edge of bowl (this is for presentation only).
You can add or subtract any of the above ingredients depending on availability and your time. ENJOY!