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Grain Bowls
Recipe
1 hr

Chimichurri Couscous Bowl

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Chimichurri Couscous Bowl

Bright, bold chimichurri is the star of this hearty vegetarian bowl featuring crisp tofu crumbles and pearl couscous.

Time

1 hr

Yield

Serves 2

Why This Recipe Works

Bold, bright chimichurri sauce highlights the incredible flavor of fresh parsley and comes together in a snap. Chimichurri is often served over beef, but instead we were inspired by the equally parsley-forward flavor of tabbouleh. We used the sauce to add bright flavor and color to a base of pearl couscous, which had the perfect hearty texture to hold its own with the bold sauce. For protein, instead of beef, we crumbled tofu before crisping it on the stovetop with garlic. Hefty portions of parsley on top of our herb-forward chimichurri added pleasant vegetal flavors, and cucumber added cool crispness. Sun-dried tomatoes rounded out our flavor profile. Use vegetable broth instead of chicken broth to make this dish vegan.

Ingredients

Chimichurri

1 cup fresh parsley leaves
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

Bowls

7 ounces firm tofu, crumbled into ¼- to ½-inch pieces
⅛ teaspoon table salt
⅛ teaspoon pepper
4½ teaspoons extra-virgin olive oil, divided
1 cup pearl couscous
1¼ cups chicken or vegetable broth
1 garlic clove, minced
½ cup chopped fresh parsley
¼ cup Chimichurri Sauce, divided
½ English cucumber, chopped fine
¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    Chimichurri

  1. Pulse all ingredients in food processor until coarsely chopped, about 10 pulses, scraping down sides of bowl as needed. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days.)

    2. Bowls

  2. Spread tofu over paper towel–lined plate, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
  3. Meanwhile, cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.
  4. Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
  5. While couscous cools, heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push tofu to sides of skillet. Add remaining ½ teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir mixture into tofu and remove skillet from heat.
  6. Stir parsley and 2 tablespoons chimichurri sauce into cooled couscous in bowl and season with salt and pepper to taste. Divide evenly among individual serving bowls then top with tofu, cucumber, and sun-dried tomatoes. Drizzle with remaining chimichurri sauce. Serve.

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Chimichurri Couscous Bowl

Recipe By

Published on August 30, 2024

Time

1 hr

Yield

Serves 2

Chimichurri Couscous Bowl

Ingredients

Chimichurri

1 cup fresh parsley leaves ¼ cup extra-virgin olive oil1 tablespoon red wine vinegar 2 garlic cloves, minced ½ teaspoon dried oregano ¼ teaspoon red pepper flakes

Bowls

7 ounces firm tofu, crumbled into ¼- to ½-inch pieces ⅛ teaspoon table salt ⅛ teaspoon pepper 4½ teaspoons extra-virgin olive oil, divided 1 cup pearl couscous 1¼ cups chicken or vegetable broth 1 garlic clove, minced ½ cup chopped fresh parsley ¼ cup Chimichurri Sauce, divided ½ English cucumber, chopped fine ¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine

Instructions

    Chimichurri

  1. Pulse all ingredients in food processor until coarsely chopped, about 10 pulses, scraping down sides of bowl as needed. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days.)

    2. Bowls

  2. Spread tofu over paper towel–lined plate, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
  3. Meanwhile, cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.
  4. Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
  5. While couscous cools, heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push tofu to sides of skillet. Add remaining ½ teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir mixture into tofu and remove skillet from heat.
  6. Stir parsley and 2 tablespoons chimichurri sauce into cooled couscous in bowl and season with salt and pepper to taste. Divide evenly among individual serving bowls then top with tofu, cucumber, and sun-dried tomatoes. Drizzle with remaining chimichurri sauce. Serve.
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