Whole Wheat Couscous with Seasoned Tofu and Asparagus

Directions

1. Place tofu on several layers of paper towels on a cutting board or large plate and put in sink.
2. Cover with more paper towels and place a heavy cutting board or plate on top to press out liquid, about 20 minutes.
3. Meanwhile, pour couscous into a large saucepan and toast over medium-high heat, stirring or shaking pan constantly until fragrant and lightly browned, about 4 to 5 minutes.
4. Be sure to keep grains moving to avoid scorching. Remove saucepan from heat and pour in chicken broth. Place saucepan back on burner and bring to a boil. Immediately cover and remove saucepan from burner. Let stand for 5 to 10 minutes.
5. Blanch the asparagus in a large pot of boiling water, about 3 to 4 minutes or microwave on HIGH in a partially covered microwave-safe container with 2 tablespoons of water for 2 to 3 minutes.
6. Dunk cooked asparagus in a bowl of ice water to halt cooking and set color.
7. Drain and set aside.
8. Cut tofu into ½ inch cubes.
9. Heat oil and tamari in a medium-sized skillet over medium heat.
10. Add tofu cubes and cook, stirring often to brown all sides, about 4 to 5 minutes.
11. Remove from heat and set aside.
12. Fluff couscous with a fork and toss with tofu, asparagus, parsley, and basil.
13. Season with a little salt and black pepper to taste. Serve warm or at room temperature.