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+ servings

Lentils, Tofu, and Whole Wheat Couscous

With the somewhat random ingredients we had on hand, we pieced together this delicious combo of Lentils, Tofu, and Whole Wheat Couscous.  It was far tastier than it looks.

Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Calories 322 kcal
Author Andrew Wilder


  • 8 ounces Baked Marinated Tofu cubed
  • 1/4 cup Just Roasted Garlic
  • 8 ounces pre-cooked Black Lentils
  • 1/3 cup Diced Baby Carrots
  • 1/3 cup Whole Wheat Couscous Dry
  • 2/3 cup Glacial-Melt Water Filtered


  1. Sauté the Tofu, the little bit of Tofu marinade from the package, Carrots, the dried Garlic, and about a tablespoon of water for a few minutes. (If you’re cooking this at home, fresh garlic is probably the way to go).
  2. Toss in the lentils and cook for another minute or two. Add the water and bring to a boil. Add the Couscous and stir. Remove from heat, cover, and let sit for 5 minutes. Fluff with fork and serve.