Jalapeno cranberry papaya couscous
- 2 jalapenos; seeded and cored
- 2 c water
- 1 c uncooked couscous
- 6 oz extra firm tofu or tempeh; finely chopped
- ½ papaya; finely diced
- ¼ c dried cranberries
- ¼ c sunflower seeds
- 2 tbsp fresh lemon or lime juice
- 2 tsp rice vinegar
- 1 tsp agave nectar
- ½ tsp ground cumin
Preheat oven to 350F.
Roast jalapenos in oven for 30 minutes.
While roasting, prepare couscous by bringing 2 c water to boil.
Add couscous, stir, remove from heat, cover and allow to sit for 20 minutes while it absorbs the water.
Once jalapenos are roasted and cooled, dice them.
In a large bowl, combine remaining ingredients with couscous and jalapenos.
*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman